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Journal articles on the topic 'Lactic acid bacteria'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

GOURAMA, HASSAN, and LLOYD B. BULLERMAN. "Antimycotic and Antiaflatoxigenic Effect of Lactic Acid Bacteria: A Review†." Journal of Food Protection 58, no. 11 (1995): 1275–80. http://dx.doi.org/10.4315/0362-028x-58.11.1275.

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Lactic acid bacteria are extensively used in the fermentation of a wide variety of food products and are known for their preservative and therapeutic effects. Many lactic acid bacteria species have been reported to inactivate bacterial pathogens, and numerous antibacterial substances have been isolated. However, the antimycotic and antimycotoxigenic potential of lactic acid bacteria has still not been fully investigated. Fermented foods such as cheese can be contaminated by molds and mycotoxins. Mold causes spoilage and renders the product unusable for consumption, and the presence of mycotoxi

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2

Ann, Yong-Geun. "[Lactic Acid Bacteria] Probiotic Lactic Acid Bacteria." Korean Journal of Food And Nutrition 24, no. 4 (2011): 817–32. http://dx.doi.org/10.9799/ksfan.2011.24.4.817.

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3

Gawade, Pranotee. "Lactic Acid Bacteria as A Bio Preservative: Importance and Production." International Journal for Research in Applied Science and Engineering Technology 9, no. 10 (2021): 233–34. http://dx.doi.org/10.22214/ijraset.2021.38406.

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Abstract: Biopreservation is the method of employing natural microflora and their antimicrobial compounds to extend the storage life and improve the safety of foods. Streptococcus lactis was the first pure strain of lactic acid bacteria which was isolated from milk by Liszt. He named it bacterium lactis. Lactic acid bacteria are gram-positive, acid-tolerant, have low Guanine-Cytosine content and are generally non-sporulating, non-respiring, either spherical cocci or rod-shaped bacilli bacteria that share most of them their metabolic and physiological characteristics. These bacteria are mostly

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Kačániová, Miroslava, Ľudmila Nagyová, Jana Štefániková, et al. "The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality." Potravinarstvo Slovak Journal of Food Sciences 14 (February 27, 2020): 69–75. http://dx.doi.org/10.5219/1239.

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The aim of our study was to describe microorganisms which occur in the traditional Slovak cheese „Bryndza“. There were a total of 60 cheese samples collected from ten different farms during May 2019. The microbiota studies included the total bacterial count, coliforms, enterococci, lactic acid bacteria, yeasts and microscopic fungi. The total bacterial counts were cultivated on plate count agar at 30 °C in aerobic conditions, lactic acid bacteria on MRS at 37 °C in anaerobic conditions, coliform on VRBL and VRBG at 37 °C in aerobic condition, yeasts and microscopic fungi on MEA at 25 °C under

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Admanova, G. B., Zh I. Kuanbay, R. Izimova, G. O. Keubassova, and L. S. Kozhamzharova. "Some enzymatic properties of lactic acid bacteria isolated from dairy products." Bulletin of the Karaganda University. “Biology, medicine, geography Series” 112, no. 4 (2023): 7–13. http://dx.doi.org/10.31489/2023bmg4/7-13.

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This article presents data on the study of physiological and biochemical properties, antagonistic and enzymatic activity of lactic acid bacteria isolated from dairy products. 9 types of lactic acid bacteria were studied: Lactobacillus bulgaricus GM – 08, Lactobacillus bulgaricus KZh – 01, actobacillus bulgaricus GS – 03, Lactococcus cremoris – 6, Lactococcus cremoris – 17, Lactococcus cremoris – 26, Lactococcus lactis – 1, Lactococcus lactis – 15, Lactococcus lactis – 23. These strains were found to have resistance to 2% and 4%-vertical NaCl concentrations, bile and phenol. In addition, the an

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6

T, Kilic. "Therapeutic Properties of Lactic Acid Bacteria." Open Access Journal of Microbiology & Biotechnology 9, no. 2 (2024): 1–4. http://dx.doi.org/10.23880/oajmb-16000287.

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Lactic acid bacteria (LAB) are considered a significant member of the human and animal intestinal microbiota due to their effects on host health, such as regulating the balance of the human and animal gastrointestinal microbiota. Thus, microecological balance can be maintained, and microbial infections can be prevented. In addition, LAB are used in bioprotective cultures to prevent spoilage and pathogenic microorganisms in the food industry. The therapeutic agents possessed by LAB include metabolites containing antibacterial, antifungal, antiviral, antioxidant, anticancer, immunomodulatory, an

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Sulastri, Ani, and Baso Manguntungi. "ANALISIS VIABILITAS LACTOBACILLUS LACTIS PADA INOVASI MEDIA DASAR PERTUMBUHAN ALTERNATIF DAN MEDIA DASAR PENEPUNGAN BAKTERI ASAM LAKTAT." Jurnal TAMBORA 4, no. 2 (2020): 16–22. http://dx.doi.org/10.36761/jt.v4i2.635.

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The limited shelf life in a food requires a natural preservative so that the food used is not easily damaged and has a longer shelf life, namely by using lactic acid bacteria (BAL) using alternative media. By using lactic acid bacteria, the time in the storage period food products can be extended. The purpose of this study was to determine the viability of the Lactobacillus lactis bacteria on an alternative growth base media and a media on the media of bacteria. Lactic acid bacteria were rejuvenated and culture propagation of 5 ?l was inoculated into 5 mL of MRSB media. Formulation media used

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8

Sârbu, Ionela, Tatiana Vassu, Ileana Stoica, et al. "Analysis on the antimicrobial activity of some lactic acid bacteria strains." Romanian Journal of Infectious Diseases 18, no. 2-3 (2015): 87–91. http://dx.doi.org/10.37897/rjid.2015.2-3.6.

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Objective. The main objective of this study was to select lactic acid bacteria strains with antimicrobial activity and to identify and characterize the antimicrobial compounds. Methods. In this study we tested the antimicrobial activity of 153 lactic bacteria strains by disk diffusion method against 6 microbial pathogenic strains isolated from patients with urinary and vaginal infections. Results. Antimicrobial test results revealed that most of lactic acid bacteria strains exhibited high antimicrobial activity against pathogenic microorganisms. For most of lactic bacteria strains antimicrobia

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9

Yusuf, Biçer. "Analysis of the kefir and koumiss microbiota with the focus on certain functional properties of selected lactic acid bacteria." Mljekarstvo 71, no. 2 (2021): 112–23. http://dx.doi.org/10.15567/mljekarstvo.2021.0204.

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The aim of this research was to determine the microbiota of commercial kefir, koumiss and homemade kefir samples using metagenomic analysis and compare some probiotic properties of lactic acid bacteria isolated from these beverages and Lactobacillus casei, used in yakult production. One koumiss, 5 commercially available kefir beverages with different brands, and 1 homemade kefir were used as samples. Microbial diversity of kefir and koumiss samples were determined by metagenomic analysis, targeting V1-V2 region of 16S rRNA gene. Streptococcus thermophilus and Lactococcus lactis were detected a

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Kačániová, Miroslava, Simona Kunova, Elena Horská, et al. "Diversity of microorganisms in the traditional Slovak cheese." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 532–38. http://dx.doi.org/10.5219/1061.

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The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi, which may affect the organoleptic characteristics of this product. A total of 42 cheese samples were collected from four different farms during three months. The total bacterial counts were cultivated on Plate count agar at 30 °C, lactic acid bacteria (LAB) on MRS, APT and MSE at 37 °C, coliform bacteria on VRBL at 37 °C. Gram-

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11

Xu, Yunli, Guowei Shu, Yu Liu, et al. "Lactic Acid Bacteria and Yeasts from Milk Kefir Grains: Isolation, Characterization, Screening, and Identification." Acta Universitatis Cibiniensis. Series E: Food Technology 27, no. 1 (2023): 71–82. http://dx.doi.org/10.2478/aucft-2023-0006.

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Abstract Lactic acid bacteria and yeast are abundant in kefir grains. Six natural kefir grains were used in this research to isolate and purify 64 strains of yeast and 108 strains of lactic acid bacteria. A total of three lactic acid bacteria and one yeast strain (Lactococcus lactis 2C6, Lactobacillus helveticus 6171, Lactobacillus plantarum 4M2 and Saccharomyces cerevisiae 6Y6) were examined for their ability to protein hydrolysis, water holding capacity, alcohol production, acid and bile salt tolerance and identified by 16S rDNA. The proteolytic ability, alcohol generation, and acid and bile

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12

Rahmiati, Rahmiati, Helen Anjelina Simanjuntak, and Toberni S. Situmorang. "KEMAMPUAN BAKTERI ASAM LAKTAT DALAM MENGHAMBAT Salmonella thypii." Journal of Natural Sciences 1, no. 3 (2021): 143–51. http://dx.doi.org/10.34007/jns.v1i3.25.

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Lactic acid bacteria are known to have the ability to produce antimicrobial compounds known as bacteriocins. This study aims to determine the ability of lactic acid bacteria to inhibit the growth of Salmonella thypii bacteria. In this study, the lactic acid bacteria used were a collection of the Biology Laboratory of the University of Medan Area. Eight types of lactic acid bacterial isolates were used, including IN01, IN02, SF01, SF02, NN01, NN02 SPU01 and SPU04. A confirmation test was carried out on the growth of lactic acid bacteria and Salmonella thypii by visual and microcopic confirmatio

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Harmoko, Deni, Rizka Kusuma Ningrum, and Andra Alvianto Umbu Pati. "AKTIVITAS PROBIOTIK BAKTERI Enterococcus lactis SA8 ASAL SUSU KERBAU SUMBAWA (Bubalus bubalis)." Jurnal SainHealth 8, no. 2 (2024): 70–75. https://doi.org/10.51804/jsh.v8i2.16905.70-75.

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The most important quality of lactic acid bacteria as probiotics used for additives is tolerance to bile salts and low pH, which allows bacteria to survive, grow, and provide therapeutic effects in the digestive tract. Probiotics are living microorganisms that can provide optimal health effects when consumed in certain amounts, even exceeding general nutrition. Lactic acid bacteria are probiotic bacteria that can provide good health benefits when consumed regularly. The growth and production of lactic acid in LAB are influenced by pH and bile salts, this ability distinguishes between species o

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14

Akter, Fahmida, Shamima Ahmed, Mohammad Mozibul Haque, et al. "Ameliorated Viability of Lactic Acid Bacteria in Fruit Juice Isolated from Indigenous Dahi with Prebiotics (Asparagus falcatus and Zingiber officinale)." Turkish Journal of Agriculture - Food Science and Technology 12, no. 10 (2024): 1620–29. http://dx.doi.org/10.24925/turjaf.v12i10.1620-1629.6736.

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Dahi is a fermented milk product containing probiotic lactic acid bacteria. This study aimed to isolate, identify, and characterize lactic acid-producing bacteria from native Dahi and evaluate their viability in orange juice using natural prebiotics. Dahi samples were obtained from local shops in Chattogram and Bogura, Bangladesh. Lactic acid-producing bacteria were isolated using MRS (de Mann Rogosa and Sharpe) medium. The isolated bacteria were identified through colony morphology, biochemical tests, and probiotic characteristics. Molecular identification was performed using polymerase chain

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15

Kačániová, Miroslava, Petra Borotová, Margarita Terenjeva, et al. "Bryndza cheese of Slovak origin as potential resources of probiotic bacteria." Potravinarstvo Slovak Journal of Food Sciences 14 (August 28, 2020): 641–46. http://dx.doi.org/10.5219/1413.

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Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated from ewes´ cheese bryndza against ten Gram-positive and Gram-negative bacteria. Isolated strains of bacteria were obtained from bryndza which were produced in five different regions of Slovakia. Isolated strains of lactic acid bacteria were identified with mass spectrometry MALDI-TOF MS Biotyper. A total of one hundred and thirty lactic bacteria include Enterococcus faecalis, Enterococcus faecium, Enterococcus hirae, Lactobacillus brevi

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16

Lingga, Rahmad, Rinny Saputri, Fitriyani Fitriyani, and Muhammad Panca Indra. "Literature Study of Lactic Acid Bacteria in Bangka Belitung: Sources, Methodology, Utilization, And Identification." JURNAL PEMBELAJARAN DAN BIOLOGI NUKLEUS 11, no. 1 (2025): 113–27. https://doi.org/10.36987/jpbn.v11i1.5196.

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Bangka Belitung has various types of fermented foods, in the production of which lactic acid bacteria are involved. Lactic acid bacteria plays important role in enhancing the nutritional value of food ingredients, extending their shelf life, producing distinct aromas, and preventing contamination from pathogenic bacteria. Additionally, lactic acid bacteria can also act as probiotics for application in livestock or fisheries. This article examined several studies on lactic acid bacteria that were linked to the biological resources of Bangka Belitung. The aspects studied included the sources of

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17

Yuliana, Alfina, and Minda Azhar. "Isolasi dan Identifikasi Molekuler Bakteri Asam Laktat pada Dadih dengan Menggunakan Gen 16S rRNA." Natural Science 8, no. 1 (2022): 72–78. http://dx.doi.org/10.15548/nsc.v8i1.3261.

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Dadih is a food product that is naturally fermented from buffalo milk which contains lactid acid bacteria. Determination of the genus or species of bacteria can be identified molecularly. Bacteria can be identified by phenotype and genotype. This study aims to determine the genus or species of lactic acid bacteria in dadih. Identification of lactic acid bacteria was carried out by isolating lactic acid bacteria from the dadih, then isolating the chromosomal DNA of bacterial isolate that had been obtained. Gene of 16S rRNA was amplificated using the Polymerase Chain Reaction (PCR) method with f

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18

Güngör, ö. E., Z. Kırzıoğlu, E. Dinçer, and M. Kıvanç. "Who will win the race in childrens' oral cavities? Streptococcus mutans or beneficial lactic acid bacteria?" Beneficial Microbes 4, no. 3 (2013): 237–45. http://dx.doi.org/10.3920/bm2012.0055.

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Adhesion to oral soft and hard tissue is crucial for bacterial colonisation in the mouth. The aim of this work was to select strains of oral lactic acid bacteria that could be used as probiotics for oral health. To this end, the adhesive properties of some lactic acid bacteria were investigated. Seventeen lactic acid bacteria including two Streptococcus mutans strains were isolated from the oral cavity of healthy children, while other strains were isolated from fermented meat products. The bacterial strains were applied to teeth surfaces covered with saliva or without saliva. A significant div

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19

Herich, R., and M. Levkut. "Lactic acid bacteria, probiotics and immune system." Veterinární Medicína 47, No. 6 (2012): 169–80. http://dx.doi.org/10.17221/5821-vetmed.

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Mucous membranes of the body are in direct contact with the outside environment and they are colonised by a large number of different bacteria. Through mucous membranes, the organism is in permanent con-tact with different antigens. Mucous surfaces are protected by many defence mechanisms that ensure a permanent and effective protection. They include the production of secretory IgA, the production of mucus, cytoprotective peptides, defensins etc. Indigenous microflora markedly affects the structure of the host mucous, its function, and the development of the whole immune system. Protective mic

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Punia Bangar, Sneh, Nitya Sharma, Aastha Bhardwaj, and Yuthana Phimolsiripol. "Lactic acid bacteria." Quality Assurance and Safety of Crops & Foods 14, no. 2 (2022): 13–31. http://dx.doi.org/10.15586/qas.v14i2.1014.

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Mycotoxins produced from Aspergillus, Penicillium, and Fusarium cause food spoilages during handling and storage, owing to immense economic losses and serious human health concerns including immunosuppression and carcinogenic effects. Furthermore, these species are also known to produce mycotoxins. Aflatoxin B1 (AFB1), zearalenone (ZEA), ochratoxin A (OTA), and deoxynivalenol (DON) are the most commonly occurring mycotoxins. The removal of mycotoxins from the contaminated feed using lactic acid bacterias (LABs) has been proposed as a green, inexpensive, safe, and promising mycotoxin decontamin

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Wackett, Lawrence P. "Lactic acid bacteria." Microbial Biotechnology 9, no. 4 (2016): 525–26. http://dx.doi.org/10.1111/1751-7915.12371.

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22

Robinson, Richard K. "Lactic Acid Bacteria." British Food Journal 95, no. 4 (1993): 29–30. http://dx.doi.org/10.1108/00070709310038075.

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23

Earnshaw, Richard. "LACTIC ACID BACTERIA." Nutrition & Food Science 90, no. 4 (1990): 2–3. http://dx.doi.org/10.1108/eb059300.

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Shpak, M. S., S. A. Ryabtseva, A. D. Lodygin та A. A. Semchenko. "The research of lactic acid bacteria cultivation in cheese whey and UF permeate for β-galactosidases production". Sovremennaya nauka i innovatsii, № 2 (42) (2023): 133–44. http://dx.doi.org/10.37493/2307-910x.2023.2.13.

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Lactic acid microorganisms are potential sources of the β-galactosidase enzyme, which can be used for the hydrolysis of lactose in the production of low- and lactose-free food products, as well as a catalyst in the biosynthesis of lactulose, galactooligosaccharides, and other valuable food additives. The need of lactic acid bacteria for the presence in the cultivation medium of additional sources of carbon, nitrogen, and other components significantly increases the cost of bacterial β-galactosidases. Lactose-containing raw materials, in particular whey and its UV permeate, are a promising and

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Kalkan, Selin, Gökhan Özdemir, Kadriye Özcan, and Emel Unal Turhan. "Identification of lactic acid bacteria isolated from traditional cheeses of the Black Sea Region." Revista Científica de la Facultad de Ciencias Veterinarias 35, no. 1 (2025): 7. https://doi.org/10.52973/rcfcv-e35579.

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The aim of this study was to isolate and to identify lactic acid bacteria from traditional cheeses of the Black See Region. Artvin Şor, Giresun Tecen, Kargı Tulum, Ordu Kesik and Trabzon Telli cheese were used as cheese samples of the Black Sea Region. The number of lactic acid bacteria in traditional cheese of the Black Sea Region were ranged from 4.62 ± 0.76 and to 7.87 ± 0.64 log cfu·g-1. Gram–positive and catalase–negative colonies were evaluated as lactic acid bacteria based on the morphological and biochemical properties. According to biochemical analysis results, 39 lactic acid bacteria

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Zupančič, Špela, Katja Škrlec, Petra Kocbek, Julijana Kristl, and Aleš Berlec. "Effects of Electrospinning on the Viability of Ten Species of Lactic Acid Bacteria in Poly(Ethylene Oxide) Nanofibers." Pharmaceutics 11, no. 9 (2019): 483. http://dx.doi.org/10.3390/pharmaceutics11090483.

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Lactic acid bacteria can have beneficial health effects and be used for the treatment of various diseases. However, there remains the challenge of encapsulating probiotics into delivery systems with a high viability and encapsulation efficacy. The electrospinning of bacteria is a novel and little-studied method, and further investigation of its promising potential is needed. Here, the morphology, zeta potential, hydrophobicity, average cell mass, and growth characteristics of nine different species of Lactobacillus and one of Lactococcus are characterized. The electrospinning of polymer soluti

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Ibejekwe, Adaeze Ngozi, John Otumala Egbere, Michael Macvren Dashen, et al. "Preliminary Investigations on the Therapeutic Efficacy and Safety of Mixed Probiotic Lactic Acid Bacteria on Albino Rats Challenged with Shigella dysenteriae." Advanced Gut & Microbiome Research 2023 (October 16, 2023): 1–10. http://dx.doi.org/10.1155/2023/1917108.

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This study investigates the potential of lactic acid bacteria (LAB) from the Nigerian beverage “kunun zaki” as alternative therapeutic agents against Shigella dysenteriae infections. In light of rising antibiotic resistance, the decline in probiotic usage prompted interest in LAB’s role in countering bacterial dysentery. Shigella dysenteriae, a significant cause of dysentery in developing nations, prompted this research which aims to carry out a preliminary investigation on the therapeutic efficacy and safety of mixed probiotic lactic acid bacteria on albino rats challenged with Shigella dysen

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Raupovna, Khadjimetova Sevara. "Study of antimicrobial metabolites of lactic acid bacteria." International Journal of Medical Sciences And Clinical Research 5, no. 6 (2025): 31–33. https://doi.org/10.37547/ijmscr/volume05issue06-06.

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In the past decades, detailed studies of SAB have revealed their ability to produce antimicrobial substances of various natures.Many SAB strains, in addition to lactic acid, produce a large number of non-specific low molecular weight compounds, such as organic acids, hydrogen peroxide, diacetyl, reuterin, etc., which determine the spectrum of their antimicrobial action.Many SAB strains, in addition to lactic acid, produce a large number of non-specific low molecular weight compounds, such as organic acids, hydrogen peroxide, diacetyl, reuterin, etc., which determine the spectrum of their antim

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Díez Fernández, Víctor Ángel, Richard H. Dainty, and Gordon Shaw. "Antibacterial activity of lactic acid bacteria." Anales de la Facultad de Veterinaria de León 25 (May 30, 2025): 255–71. https://doi.org/10.18002/analesdeveterinaria.v25.9139.

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The inhibitory effects of some lactic acid bacteria isolated from meat and meat products on selected spoilage and pathogen bacteria were investigated. The demostralion of the inhibitory properties were studied in liquid and solid media. A perpendicular streak technique was used as a screening procedure lo determine relative degrees of inhibition by lactics grown in solid media. Agar gel diffusion and turbidometric analysis was also used to measure theantibacterial activity produced by supernatants from selected lactic acid bacteria against indicator organisms. The existence of antibacterial ac

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KARYAWATI, AMOR TRESNA, LILIS NURAIDA, YULIN LESTARI, and ANJA MERYANDINI. "Characterization of abundance and diversity of lactic acid bacteria from Apis dorsata hives and flowers in East Nusa Tenggara, Indonesia." Biodiversitas Journal of Biological Diversity 19, no. 3 (2018): 899–905. http://dx.doi.org/10.13057/biodiv/d190319.

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Karyawati AT, Nuraida L, Lestari Y, Meryandini A. 2018. Characterization of abundance and diversity of lactic acid bacteria from Apis dorsata hives and flowers in East Nusa Tenggara, Indonesia. Biodiversitas 19: 899-905. Previous research on lactic acid bacteria associated with honey bees has been conducted in temperate arid regions and wet tropical regions. We isolated lactic acid bacteria from giant honey bee (Apis dorsata) hives and flowers in East Nusa Tenggara, Indonesia, an area with a tropical savanna climate. Diversity of lactic acid bacteria was studied using Denaturing Gradient Gel E

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Volkova, G. S. "Establishment of probiotic associations for foods and feeds." Proceedings of the Voronezh State University of Engineering Technologies 86, no. 1 (2024): 103–7. https://doi.org/10.20914/2310-1202-2024-1-103-107.

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The aim of the study was to design associations of probiotic bacteria using a set of modern methods of microbiological research for the purpose of use in functional food products and feed additives. Strains of lactic acid and propionic acid bacteria were selected according to biological compatibility and absence of competitive interactions. Cultivation and quantification of microorganisms were carried out on MRS medium. Based on the results, 2 consortia of bacteria were constructed containing Lactococcus lactis subsp. lactis 24/48, Lactobacillus рlantarum 578/25, Lactobacillus helveticus 842 (

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PATEL, J. R., and X. NOU. "Effect of a Reactive Oxygen Species–Generating System for Control of Airborne Microorganisms in a Meat-Processing Environment†." Journal of Food Protection 71, no. 9 (2008): 1922–25. http://dx.doi.org/10.4315/0362-028x-71.9.1922.

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The effectiveness of reactive oxygen species (ROS)–generating AirOcare equipment on the reduction of airborne bacteria in a meat-processing environment was determined. Serratia marcescens and lactic acid bacteria (Lactococcus lactis subsp. lactis and Lactobacillus plantarum) were used to artificially contaminate the air via a six-jet Collison nebulizer. Air in the meat-processing room was sampled immediately after aerosol generation and at various predetermined times at multiple locations by using a Staplex 6 stage air sampler. Approximately a 4-log reduction of the aerial S. marcescens popula

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Al-Saman, Mahmoud Abd El-Hamid, Rafaat M. Elsanhoty, and A. E. Elhadary. "The impact of oil type and lactic acid bacteria on conjugated linoleic acid production." Journal of Biochemistry, Microbiology and Biotechnology 4, no. 2 (2016): 25–29. http://dx.doi.org/10.54987/jobimb.v4i2.306.

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This work was conducted to investigate the effect of oil type and lactic acid bacteria on the conjugated linoleic acid (CLA) production in MRS medium. The ability of eight strains of lactic acids bacteria; Lactobacillus acidophilus (P2, ATCC 20552), Lactobacillus brevis (P102), Lactobacillus casei (P9, DSMZ 20011), Lactobacillus plantarum (P1), Lactobacillus pentosus (P4), Lactobacillus rhamnosus (P5, TISTR 541), Bifidobacterium longum (BL) and Bifidobacterium lactis (P7, Bb-12) for the production of CLA in the MRS broth was investigated. Two vegetable oils (sun flower oil & linseed oil) a

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Sumarlan, Awang Andrian, Agustina, and Gina Septiani. "Suplementasi bakteri asam laktat dalam mengendalikan infeksi bakteri Pseudomonas sp. pada ikan nila (Oreochromis niloticus)." Jurnal Ilmu Perikanan Tropis Nusantara (Nusantara Tropical Fisheries Science Journal) 2, no. 1 (2023): 66–72. http://dx.doi.org/10.30872/jipt.v2i1.378.

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Bacterial disease in fish that is often a problem is caused by Pseudomonas sp. The purpose of this study was to examine the effect of supplementation with lactic acid bacteria on the body's resistance of tilapia infected with Pseudomonas sp. This research was conducted from March to April 2022 at the Laboratory of Microbiology and Aquaculture Biotechnology, Faculty of Fisheries and Marine Sciences, Mulawarman University. This study used a completely randomized design (CRD) with 4 treatments with different lactic acid bacteria and 3 replications of the same lactic acid bacteria. used, namely: P

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Bodzen, Aurore, Audrey Jossier, Sébastien Dupont, et al. "Increased Survival of Lactococcus lactis Strains Subjected to Freeze-Drying after Cultivation in an Acid Medium: Involvement of Membrane Fluidity." Food Technology and Biotechnology 59, no. 4 (2021): 443–53. http://dx.doi.org/10.17113/ftb.59.04.21.7076.

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Research background. Freeze-drying is the most widely used dehydration process in the food industry for the stabilization of bacteria. Studies have shown the effectiveness of an acid prestress in increasing the resistance of lactic acid bacteria to freeze-drying. Adaptation of bacteria to an acid stress is based on maintaining the properties of the plasma membrane. Indeed, the fatty acid composition of the membrane of lactic acid bacteria is often changed after an acid prestress. However, few studies have measured membrane fluidity after an acid stress during lactic acid bacterial strain culti

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Mazorra-Manzano, Miguel A., Glen R. Robles-Porchas, Marcel Martínez-Porchas, et al. "Bacterial Diversity and Dynamics during Spontaneous Cheese Whey Fermentation at Different Temperatures." Fermentation 8, no. 7 (2022): 342. http://dx.doi.org/10.3390/fermentation8070342.

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The effect of temperature (32–50 °C) on bacterial dynamics and taxonomic structure was evaluated during spontaneous whey fermentation for lactic acid production. Bacterial plate count in fresh whey (5 log CFU/mL) increased in two orders of magnitude after 60 h of fermentation (7 log CFU/mL), followed by one log reduction after 120 h (6 log CFU/mL) at 37 and 42 °C. Streptococcus and Lactobacillus counts ranged between 5–9 and 5–8 log CFU/mL, respectively. High-throughput sequencing of the 16S rRNA gene (V3-V4 region) used as a taxonomic marker revealed thirteen different bacterial phyla. Actino

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Mustafazada, Aygun, and Zerrin Canturk. "Coaggregation and autoaggregation properties in lactic acid bacteria." Transactions of the Institute of Molecular Biology & Biotechnologies 9, no. 1 (2025): 38–41. https://doi.org/10.62088/timbb/9.1.4.

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Lactic acid bacteria are the normal flora of the gastrointestinal system of the human organism. They can prevent pathogenic bacteria from settling in the intestinal epithelium by colonizing it. Lactic acid and acetic acid formed as a result of fermentation lower the pH of the environment and prevent the growth of pathogenic bacteria. Bacterial aggregation and autoaggregation properties of lactic acid bacteria strains isolated from colostrum were carried out. Autoaggregation values of lactobacillus strains were evaluated between 3-19%. Coaggregation values of lactobacillus strains with E.coli A

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Danylenko, S. G., O. V. Naumenko, A. S. Onishchenko, S. M. Teterina, M. O. Khonkiv, and S. O. Skrotskyi. "Biotechnology of Newly Created Bacterial Composition for Siloing Based on Lactic Acid Bacteria." Mikrobiolohichnyi Zhurnal 83, no. 6 (2021): 20–31. http://dx.doi.org/10.15407/microbiolj83.06.020.

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Peculiarities of high-quality silage production are the use of biological products based on lactic acid bacteria. The composition of such starters varies greatly according to the use of bacterial cultures, so among the starters available on the market, the range of their effectiveness is also different. It is very common to use a one-sided approach to the choice of bacterial components, which in combination with imperfect production technology have low preservative activity. The study of combined preparations, which combine homo- and heterofermentative types of lactic acid fermentation, allows

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Zhu, Xiao-Meng, De-Dai Jiang, Bao-Jie Yuan, and Kui-Kui Ni. "Effect of Low-Temperature-Tolerant Lactic Acid Bacteria on the Fermentation Quality and Bacterial Community of Oat Silage at 5 °C vs. 15 °C." Fermentation 8, no. 4 (2022): 158. http://dx.doi.org/10.3390/fermentation8040158.

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This study aimed to investigate the effects of low-temperature-tolerant lactic acid bacteria on the fermentation quality and bacterial community of oat silage. Silage treatments were designed as control (with no additives), with FO3, FO5, FO8, and L214 inoculants. After 60 days of ensiling, the fermentation characteristics and bacterial community were analyzed. The results showed that the low-temperature-tolerant lactic acid bacteria were able to reduce the pH and NH3-N and increase crude protein and lactic acid contents. It is worth noting that the addition of FO3 also significantly inhibited

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Makut, Makwin Danladi, Jibril Egwu Owuna, and Salmat Musah Salisu. "Molecular Identification of Lactic Acid Bacteria Isolated from Fermented Rice." AROC in Agriculture 2, no. 1 (2022): 06–11. http://dx.doi.org/10.53858/arocagr02010611.

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Background: Fermented rice is known to possess probiotic capability. Probiotics are live microorganisms that confers consumer with enormous health benefits. This research was determined on isolation and molecularly identifies beneficial lactic acid bacteria from fermented rice water. Methods: Locally cultivated Osuemegbe Rice grains were steeped and fermented to isolate lactic acid bacteria strains. De Man Rogosa Sharpe (MRS) media was used for the isolation of lactic acid bacteria. The fermented rice water was serially diluted, plated and incubated at 37 °C for 48 hours under anaerobic condit

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Ziarno, Małgorzata, Dorota Zaręba, Iwona Ścibisz, and Mariola Kozłowska. "Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products." Microorganisms 11, no. 6 (2023): 1478. http://dx.doi.org/10.3390/microorganisms11061478.

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This study aimed to investigate the ability of lactic acid bacteria to remove cholesterol in simulated gastric and intestinal fluids. The findings showed that the amount of cholesterol removed was dependent on the biomass, viability, and bacterial strain. Some cholesterol binding was stable and not released during gastrointestinal transit. The presence of cholesterol affected the fatty acid profile of bacterial cells, potentially influencing their metabolism and functioning. However, adding cholesterol did not significantly impact the survival of lactic acid bacteria during gastrointestinal tr

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Montero Castillo, Piedad M., Antonio Díaz Caballero, and Marlene Durán Lengua. "Antagonistic action of Lactobacillus spp. against Staphylococcus aureus in cheese from Mompox - Colombia." Revista Facultad Nacional de Agronomía Medellín 68, no. 2 (2015): 7721–27. http://dx.doi.org/10.15446/rfnam.v68n2.50991.

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In the food industry, food preservation techniques that do not use chemical products are becoming more common. Therefore, the aim of this research was to evaluate the antagonistic activity (antibiosis) of lactic-acid bacterial strains against pathogenic microorganisms. Lactic-acid bacterial strains were isolated from layered cheese and a commercial product (yogurt); and the same was done with pathogenic bacteria solely from layered cheese. The lactic-acid bacterial strains were identified as species from the Lactobacilli family, while the pathogenic bacteria from layered cheese were identified

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Malikha, Siti. "Review of the Characterization of Lactic Acid Bacteria in Tuna Fish." Jurnal Natur Indonesia 19, no. 1 (2021): 18. http://dx.doi.org/10.31258/jnat.19.1.18-22.

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Bekasam is a type of fermented freshwater fish product with sour taste. Bekasam is made from fish that have been cleaned gills and entrails, washed, mixed with salt. After 2 days of fermentation, rice is added to this mixture and fermentation is continued for 5 to 7 days. Bekasam is thought to have antihypertensive activity due to the formation of bioactive peptides resulting from fish protein degradation during the fermentation process of the scars. This study aims to isolate indigenous lactic acid bacteria with high power. Lactic acid bacteria were isolated from tuna. Isolation was carried o

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Hwang, Hyelyeon, and Jong-Hee Lee. "Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi." Molecules 23, no. 11 (2018): 3049. http://dx.doi.org/10.3390/molecules23113049.

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Kimchi fermentation depends on diverse lactic acid bacteria, which convert raw materials into numerous metabolites that contribute to the taste of food. Amino acids and saccharides are important primary metabolites. Arginine is nearly exhausted during kimchi fermentation, whereas the concentrations of other amino acids are reported not to increase or decrease dramatically. These phenomena could imply that arginine is an important nutritional component among the amino acids during kimchi fermentation. In this study, we investigated the arginine-catabolism pathway of seven lactic acid bacteria i

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Zapaśnik, Agnieszka, Barbara Sokołowska, and Marcin Bryła. "Role of Lactic Acid Bacteria in Food Preservation and Safety." Foods 11, no. 9 (2022): 1283. http://dx.doi.org/10.3390/foods11091283.

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Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food biopreservation. Bacterial antagonism has been recognized for over a century, but in recent years, this phenomenon has received more scientific attention, particularly in the use of various strains of lactic acid bacteria (LAB). Certain strains of LAB demonstrated antimicrobial activity against foodborne pathogens, including bacteria, yeast and filamentous fungi. Furthermore, in recent years, many authors proved that lactic acid bacteria have the ability to neutralize mycotoxin produced by the last g

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Sarr, Khady, Malick Mbengue, Abdoulaye Thioye, Ndeye Coumba Daga Sarr, Nicolas Ayessou, and Modou Dieng. "CARACTERISATION DES MICROORGANISMES ISOLES A PARTIR DUNE BOISSON TRADITIONNELLE FERMENTEE, PRODUITE EN CASAMANCE AU SUD DU SENEGAL : LE BOUMKAYE." International Journal of Advanced Research 13, no. 06 (2025): 1345–54. https://doi.org/10.21474/ijar01/21201.

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Boumkaye is a fermented millet-based beverage from the Casamance region of Senegal. It is still consumed for its therapeutic and nutritional virtues, attributed to the use of Abrus pulchellus lianas in its manufacturing process. Previous studies on this beverage have revealed a double alcoholic and lactic fermentation, due to the presence of yeasts and lactic acid bacteria. The aim of this study is to monitor and identify the yeasts and lactic acid bacteria present during the fermentation of Boumkaye. The results showed a predominance of lactic acid bacteria over yeasts after 10 days of fermen

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Джакибаева, Г. Т., Д. А. Тлеубекова, А. Бердалиева, Г. Б. Баймаханова, and А. И. Байдалинов. "Ability of lactic acid bacteria to synthesis exopolysaccharides." МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ, no. 4(35) (March 16, 2022): 27–37. http://dx.doi.org/10.53729/mv-as.2021.04.02.

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Изучена способность коллекционных молочнокислых бактерий и молочнокислых бактерий, входящих в консорциум, используемый для получения кисломолочных продуктов, синтезировать экзополисахариды. Установлено, что из 15 испытанных культур четыре (Lactobacillus casei 139, Lactobacillus plantarum №2, Lactobacillus cellоbiosus №20, Lactococcus lactis №K-1) проявляют экзополисахаридную активность. The ability of collection lactic acid bacteria and lactic acid bacteria included in the consortium used to obtain fermented milk products to synthesize exopolysaccharides has been studied. It was found that out

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Kunene, Nokuthula F., Ifigenia Geornaras, Alexander von Holy, and John W. Hastings. "Characterization and Determination of Origin of Lactic Acid Bacteria from a Sorghum-Based Fermented Weaning Food by Analysis of Soluble Proteins and Amplified Fragment Length Polymorphism Fingerprinting." Applied and Environmental Microbiology 66, no. 3 (2000): 1084–92. http://dx.doi.org/10.1128/aem.66.3.1084-1092.2000.

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ABSTRACT The group that includes the lactic acid bacteria is one of the most diverse groups of bacteria known, and these organisms have been characterized extensively by using different techniques. In this study, 180 lactic acid bacterial strains isolated from sorghum powder (44 strains) and from corresponding fermented (93 strains) and cooked fermented (43 strains) porridge samples that were prepared in 15 households were characterized by using biochemical and physiological methods, as well as by analyzing the electrophoretic profiles of total soluble proteins. A total of 58 of the 180 strain

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Rampanti, Giorgia, Andrea Cantarini, Federica Cardinali, et al. "Technological and Enzymatic Characterization of Autochthonous Lactic Acid Bacteria Isolated from Viili Natural Starters." Foods 13, no. 7 (2024): 1115. http://dx.doi.org/10.3390/foods13071115.

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Viili, a Finnish ropy fermented milk, is traditionally manufactured through spontaneous fermentation, by mesophilic lactic acid bacteria and yeast-like fungi, or back-slopping. This study evaluated four natural viili starters as sources of lactic acid bacteria for dairy production. Back-slopping activation of the studied viili samples was monitored through pH and titratable acidity measurements and enumeration of mesophilic lactic acid bacteria. Sixty lactic acid bacteria isolates were collected, molecularly identified, and assayed for acidification performance, enzymatic activities, productio

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Ojobo, O. J., and J. O. Ugwuanyi. "Yeast and lactic acid population relationship in palm wine and their effects on the production of ethanol in Enugu Ezike south eastern Nigeria." Journal of Agriculture, Forestry and the Social Sciences 17, no. 1 (2021): 1–11. http://dx.doi.org/10.4314/joafss.v17i1.1.

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Palm wine produced traditionally and consumed by many people in the South eastern part of Nigeria is a whitish liquid formed by naturally fermenting the sugary sap from various palm plants. In this study, we evaluated the population of yeast and lactic acid bacteria in palm wine with regards to its ethanol concentration from three communities in Enugu Ezike, Enugu State. We monitored the isolation of microbial population as well as biochemical characteristics of fermenting palm wine samples using culture-dependent and culture-independent methods. The fermentation step was performed within time

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