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Viloche Bazán, Juan, and Carlos Tito Vargas. "AISLAMIENTO DE LACTOBACILLUS NATIVOS DE PRODUCTOS DE FERMENTACIÓN EN LA CIUDAD DE TACNA." Ciencia & Desarrollo, no. 11 (April 22, 2019): 61–66. http://dx.doi.org/10.33326/26176033.2007.11.226.
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En la presente investigación se aisló Lactobacilos usando el medio de cultivo agar rogosa, adecuado para el aislamiento de lactobacilos a partir de productos fermentados como: yogurt, queso y leche. Los lactobacilos son muy exigentes a los requerimientos nutritivos, creciendo en forma anaerobia y microaerófilo, en una atmósfera con Co2.
Las colonias crecieron, pequeñas, cremosas, casi transparentes, de 1 mm de diámetro, células Grampositivas y no presentan la enzima catalasa, llegándose a determinar Lactobacillus casei, L. acidophilus y L. bulgaricus.
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Zamudio., Karin L., and Amparo I. Zavaleta. "Estudio del potencial probiótico de lactobacilos aislados de fuentes naturales." Ciencia e Investigación 6, no. 1 (June 16, 2003): 30–35. http://dx.doi.org/10.15381/ci.v6i1.3317.
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El uso de los lactobacilos como probióticos se ha incrementado debido a sus propiedades benéficas para la salud animal y humana. Con el objetivo de identificar y obtener cepas nativas de lactobacilos para ser utilizadas como probióticos, se seleccionaron 9 lactobacilos aislados de diferentes fuentes naturales. Las especies de Lactobacillus fueron identificadas por el perfil de fermentación de carbohidratos y por la Reacción en Cadena de la Polimerasa utilizando cebadores específicos diseñados a partir de los espaciadores intergénicos de los genes ribosómicos 16S-23S. Los lactobacilos seleccionados pertenecen a las especies: Lactobacillus plantarum, Lb. acidophilus, Lb. casei y Lb. fermentum correspondiendo en número de cepas por especie 3, 3, 2 y 1 respectivamente. El potencial probiótico de estos microorganismos se determinó por su estabilidad frente a pH básico, su tolerancia a la bilis y a su actividad antimicrobiana contra los patógenos entéricos Listería monocytogenes y Escherichia coli. Se encontró que Lb. acidophilus 4P-1 presenta las mejores características probióticas por resistir más de 24 horas a pH 3.5 e inhibir a los patógenos ensayados.
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Sánchez Súarez, Héctor, Fredy Fabián Domínguez, Gloria Ochoa Mogollón, and Rubén Alfaro Aguilera. "Aislamiento de Bacterias Ácido Lácticas a partir del Tracto Digestivo del Lechón." Revista de Investigaciones Veterinarias del Perú 28, no. 3 (October 11, 2017): 730. http://dx.doi.org/10.15381/rivep.v28i3.13372.
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El estudio tuvo como objetivo el aislar e identificar microorganismos nativos lactobacilos del tracto digestivo de lechones con la posibilidad de utilizarlos como inóculos para la mejora de los niveles productivos de lechones. Las muestras fueron sembradas y purificadas en agar Man, Rogosa y Sharpe (MRS). La identificación molecular de las bacterias se hizo mediante secuenciación del gen 16S ARNr. Se idientificaron cuatro especies: Lactobacillus johnsonii, Lactobacillus brevis, Enterococcus hirae y Pediococcus pentosaceus.
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Rangrab, Luis Henrique, Paulo Roberto Frenzel Mühlbach, and Jorge Luiz Berto. "Silagem de alfafa colhida no início do florescimento e submetida ao emurchecimento e à ação de aditivos biológicos." Revista Brasileira de Zootecnia 29, no. 2 (April 2000): 349–56. http://dx.doi.org/10.1590/s1516-35982000000200005.
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A alfafa (Medicago sativa L.) foi segada no verão com 40 dias de rebrote no estádio de início de florescimento (26,3% MS; 18,94% PB; 8,9% de carboidratos solúveis na MS; e 43,35 meqOH-/100 g de MS de poder tampão). Parte do material foi ensilada fresca (26,30% MS) e parte, emurchecida por 20 horas (44,12% MS). Ambas as silagens, emurchecidas e não-emurchecidas, foram submetidas a quatro tratamentos, Controle, Enzimas, Lactobacilos e Lactobacilos mais Enzimas, e ensiladas em silos de laboratório (3,6 L), com quatro repetições por tratamento, por um período de 60 dias. O emurchecimento propiciou silagens de melhor qualidade com menor pH, maior relação ácido lático/ácido acético, menores níveis de N amoniacal (N - NH3) e menor solubilização das frações nitrogenadas, com maior teor de carboidratos solúveis residuais. A ação dos aditivos na silagem de alfafa não-emurchecida determinou valores mais baixos de pH e N-NH3 nos tratamentos com Enzimas e Lactobacilos mais Enzimas, quando comparados com o tratamento Lactobacilos, mas que não diferiram do Controle. Em ambas as silagens fresca e emurchecida, houve diminuição do nível de FDN no tratamento Lactobacilos mais Enzimas.
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Lima, Miguel Guzzo, Carlos Alberto Sanches Pereira, and Lara Danielle Nowak. "Espécies de Lactobacillus e seu papel na vaginose bacteriana." Cadernos UniFOA 10, no. 28 (August 10, 2015): 83. http://dx.doi.org/10.47385/cadunifoa.v10i28.308.
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A vaginose bacteriana representa o distúrbio ginecológico mais prevalente em mulheres com idade reprodutiva e tem como etiologia principal a alteração da microbiota vaginal normal, composta predominantemente por lactobacilos, que inibem o crescimento e a adesão de patógenos fornecendo defesa local. O gênero Lactobacillus contém mais de 80 espécies, em que os predominantes no canal vaginal da mulher em idade reprodutiva são: L. crispatus (30,1%), L. jensenii (26,5%), L. gasseri (22,9%) e L. vaginalis (8,4%), destes o L. crispatus demonstrou ser o maior produtor de acido lático e o melhor protetor contra infecções. Devido as suas características benéficas, o L. crispatus poderia ser utilizado como biomarcador de saúde vaginal e como probiótico. Os lactobacilos vaginais usados como probióticos na recolonização e na manutenção da microbiota vaginal, combinados com antibióticos ou não, podem ser eficientes no tratamento e na prevenção de infecções vaginais. Entretanto é preciso mais estudos para confirmar os benefícios do uso de probióticos no tratamento da vaginose.
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AKIYOSHI, Noemia, Regina Stela Stilac ROCHA, Odila Pereira da Silva ROSA, and Sérgio Aparecido TORRES. "Quantificação da IgA secretora e sua correlação com os níveis salivares de estreptococos mutans e lactobacilos em crianças de 7 e 8 anos de idade." Revista de Odontologia da Universidade de São Paulo 12, no. 2 (April 1998): 129–37. http://dx.doi.org/10.1590/s0103-06631998000200007.
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Amostras de saliva total estimulada e dos níveis salivares de estreptococos mutans e de lactobacilos foram obtidas de 40 crianças para a quantificação da IgA-S pela técnica de imunodifusão radial simples. Os resultados revelaram que as concentrações da imunoglobulina apresentam correlação positiva estatisticamente significante no nível de 5% com os níveis salivares de lactobacilos para as crianças com índices CPO-S e ceo-s iguais a 0.
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Chaves, Antônio Hamilton, José Fernando Coelho da Silva, Oriel Fajardo de Campos, Adão José Rezende Pinheiro, and Sebastião de Campos Valadares Filho. "Efeito da estirpe LT 516 de Lactobacillus acidophlilus como probiótico para bezerros." Revista Brasileira de Zootecnia 28, no. 5 (1999): 1075–85. http://dx.doi.org/10.1590/s1516-35981999000500025.
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O objetivo deste trabalho foi verificar o efeito do fornecimento da estirpe LT 516 de Lactobacillus acidophilus, junto ao leite, sobre o desempenho de bezerros de rebanhos leiteiros, do nascimento aos 56 dias de idade. Trinta e seis bezerros recém-nascidos foram distribuídos em blocos ao acaso de acordo com o sexo, grau de sangue e peso ao nascer. O fornecimento diário de um concentrado com células viáveis (1,9 x 10(10) UFC/anim) de Lactobacillusacidophilus (LT 516), do nascimento aos 56 dias de idade (Tratamento 1), o fornecimento diário do mesmo concentrado do nascimento aos 10 dias de idade (Tratamento 2) e o não-fornecimento de Lactobacillus acidophilus (Tratamento 3) foram estudados. Os animais foram alimentados com 4 L de leite integral/anim·d e, a partir da segunda semana de idade, concentrado inicial e capim-elefante (Pennisetumpurpureum Schum) picado, à vontade. Não houve diferenças entre tratamentos nos consumos e nas digestibilidades aparentes da matéria seca e proteína bruta, no ganho de peso, na contagem de hematócritos, hemoglobina, glóbulos vermelhos e hemoglobina globular média, na concentração de hemoglobina globular média, no volume globular médio e na contagem global de leucócitos, na capacidade absortiva do intestino (estimada pelo teste de xilose), no pH da digesta do intestino delgado e no número de lactobacilos facultativos e coliformes totais nas fezes. O fornecimento de Lactobacillus acidophilus (LT 516) reduziu a ocorrência de diarréias, sem influir no odor e na consistência das fezes. Os animais que receberam probiótico nos primeiros 10 dias apresentaram maior número de lactobacilos facultativos no intestino delgado. O número de coliformes totais no intestino delgado foi maior nos animais controle e menor nos que receberam probiótico nos primeiros 56 dias.
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Barros, M. R., R. L. Andreatti Filho, D. E. Oliveira, E. T. Lima, and A. J. Crocci. "Comparação entre método bioquímico e reação em cadeia de polimerase para identificação de Lactobacillus spp., isolados de aves." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 61, no. 2 (April 2009): 319–25. http://dx.doi.org/10.1590/s0102-09352009000200006.
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Lactobacilos foram isolados do inglúvio e cecos de reprodutoras pesadas e caracterizados como Gram-positivo, catalase negativo, produtores de gás em glicose e não produtores de H2S em triple sugar iron e pela fermentação de carboidratos. Utilizaram-se os iniciadores: Lac 1/23-10C para detecção de Lactobacillus acidophilus, L. crispatus, L. amylovorus, L. gasseri, L. helveticus e L. jensenii; Lac 2/LU-1' para L. acidophilus; Fer 3/Fer 4 para L. fermentum; Reu 1/Reu 2 para L. reuteri e Sal 1 e Sal 2 para L. salivarius. L. reuteri e L. salivarius foram identificados pela reação em cadeia de polimerase (PCR) e pelo teste bioquímico, enquanto L. acidophilus, L. fermentum e Lactobacillus sp. somente pelo teste bioquímico. Os resultados obtidos na PCR foram mais precisos quando comparados aos obtidos com o método bioquímico, que demonstrou ser subjetivo devido às variações na fermentação de carboidratos, principalmente na diferenciação entre L. fermentum e L. reuteri.
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Mora Agüero, Sofía De los Ángeles. "Microbiota y disbiosis vaginal." Revista Medica Sinergia 4, no. 1 (January 1, 2019): 3–13. http://dx.doi.org/10.31434/rms.v4i1.165.
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El cuerpo humano está colonizado por una gran cantidad de microbios, los cuales de manera colectiva se les llama microbiota humana. La relación entre ellos y la salud humana ha sido de gran estudio en los últimos años.
A nivel vaginal, la presencia de estos microorganismos se ha correlacionado con el mantenimiento de un ecosistema vaginal dinámico y propio de prevenir la colonización e infección por organismos patógenos oportunistas. El pH vaginal estable de las mujeres en etapa reproductiva se mantiene gracias a los estrógenos, el glucógeno y los lactobacilos, debido a su producto de ácido láctico.
Dichos lactobacilos favorecen la respuesta inmunitaria y combaten la colonización del epitelio periureteral por uropatógenos.
Este ecosistema vaginal se puede alterar por diversos mecanismos intrínsecos del húesped o por factores externos como la ingesta de antibióticos, prácticas intravaginales, alimentación o tabaco.
La importancia de mantener un ecosistema vaginal estable radica en evitar las infecciones vaginales y sus eventuales complicaciones.
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Sánchez, Héctor, and Gloria Ochoa. "Molecular identification of lactobacilos of the digestive tract of piglet (Sus scrofa domesticus)." Manglar 13, no. 1 (June 30, 2016): 3–16. http://dx.doi.org/10.17268/manglar.2016.002.
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Gamiño-Arroyo, Ana Estela, Minerva Paola Barrios-Ceballos, Lydia Patricia Cárdenas de la Peña, Fernando Anaya-Velázquez, and Felipe Padilla-Vaca. "Flora Normal, Probióticos y Salud Humana." Acta Universitaria 15, no. 3 (December 1, 2005): 34–40. http://dx.doi.org/10.15174/au.2005.212.
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La microbiota es el conjunto de microorganismos que se localizan de manera normal en distintos sitios del cuerpo humano. Varios factores permiten que se mantenga el equilibrio necesario para conservar la salud. Se ha descrito que una de las funciones más importantes de la flora normal es la resistencia que confi ere a la invasión por agentes patógenos a través de diversos mecanismos como es la producción de bacteriocinas, ácido láctico o peróxido de hidrógeno entre otros. Destacan los lactobacilos (Lactobacillus casei, L. acidophilus y L. bifidus), habitantes del tracto gastrointestinal y vaginal, que inhiben el crecimiento de bacterias y virus como Salmonella y el VIH respectivamente. Los probióticos son microorganismos vivos, no patógenos, los cuales administrados en cantidades adecuadas confieren un beneficio sobre la salud del huésped. La investigación de diversas bacterias resulta alentadora debido a su uso potencial para mantener y restaurar la flora normal lo cual puede ser benéfico para la nutrición, la prevención de enfermedades y en un futuro ser parte de un tratamiento integral.
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Silva, R. A., P. A. Bismara, R. B. Moura, J. L. Lima Filho, A. L. F. Porto, and M. T. H. Cavalcanti. "Avaliação da microbiota bacteriana do queijo de coalho artesanal produzido na região Agreste do estado de Pernambuco." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 64, no. 6 (December 2012): 1732–38. http://dx.doi.org/10.1590/s0102-09352012000600044.
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O objetivo desta pesquisa foi avaliar a qualidade microbiológica e o perfil ácido-láctico do queijo de coalho artesanal. Todas as amostras de queijo apresentaram coliformes totais, termotolerantes e presença de Escherichia coli, porém com os valores dentro dos padrões estabelecidos pela legislação vigente no país. O perfil ácido-láctico estudado mostrou uma microbiota heterogênea, constituída por lactobacilos, lactococos, estreptococos e enterococos, confirmadas as espécies Enterococcus faecalis, Enterococcus faecium, Streptococcus thermophilus e Lactococcus lactis.
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Diniz Gonçalves Coêlho, Matheus, Laura De Lima Ramos, Regiane Barros Pereira, Letícia De Oliveira Rocha, Fabiana Paula De Souza Lino, and Francine Alves Da Silva Coêlho. "AVALIAÇÃO DO CONSUMO DE Lactobacillus casei SHIROTA PARA O CONTROLE DE GIARDÍASE EM CRIANÇAS." Revista de Patologia Tropical 45, no. 2 (June 14, 2016): 169. http://dx.doi.org/10.5216/rpt.v45i2.41772.
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A giardíase é uma importante doença parasitária de elevada ocorrência mundial e, apesar de comumente ser considerada de bom prognóstico, sabe-se que crianças e pacientes imunocomprometidos podem apresentar perda de peso e depauperamento físico e mental. Há um grande número de drogas com atividade giardicida, mas, no decorrer dos anos, alguns protozoários têm apresentado resistência à maioria dos tratamentos recomendados, o que exige o desenvolvimento de novas estratégias para o controle de Giardia duodenalis. No presente trabalho, objetivou-se avaliar a eficácia do uso de Lactobacillus casei Shirota para o controle da giardíase em crianças naturalmente infectadas. Para tanto, foram selecionadas 12 crianças com giardíase clínica e laboratorialmente diagnosticada, das quais 6 compuseram o grupo controle, sem tratamento, e as demais consumiram 1,6x1010 lactobacilos vivos, diariamente, da espécie Lactobacillus casei Shirota, mediante ingestão de uma bebida láctea comercialmente disponível. Depois do início do tratamento, foi determinado o número de cistos eliminados por meio de exame coproparasitológico, segundo o método de Faust com modificações, e observação da consistência das amostras fecais coletadas. Transcorridos 21 dias de tratamento, não houve detecção de formas evolutivas de Giardia duodenalis nas fezes dos indivíduos que consumiram a bebida láctea e verificou-se melhora na consistência fecal, o que não ocorreu com o grupo controle, demonstrando-se, assim, o potencial de L. casei Shirota para o controle de giardíase em crianças.
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Rodrigues, Matheus Felipe dos Reis, Leonardo de Paula Pereira, Márcio Pedro de Andrade, Marisa Cristina da Fonseca Casteluber, and Fernanda de Jesus Costa. "O ensino da microbiologia por meio de uma atividade experimental de lactobacilos." REVES - Revista Relações Sociais 4, no. 1 (January 2, 2021): 07001–13. http://dx.doi.org/10.18540/revesvl4iss1pp07001-07013.
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A Microbiologia é o um ramo da Ciência que se dedica ao estudo dos seres microscópicos e a relação desses com outros seres e ainda com o meio no qual estão inseridos. Esse é um conteúdo de grande relevância dentro e fora do ambiente escolar, porém abordar conceitos dessa área no ensino de Ciências nas escolas é um grande desafio devido a sua abstração e falta de materiais e recursos. Nesse contexto o presente trabalho, teve por objetivo analisar as contribuições de uma atividade experimental sobre as bactérias. Para isso, foi desenvolvida uma atividade experimental com estudantes de quatro turmas do 7º ano do Ensino Fundamental de uma escola pública no Munícipio de Ibirité, em Minas Gerais. Os dados obtidos foram provenientes da observação dos pesquisadores envolvidos e de um relatório preenchido pelos estudantes após a realização da atividade. Os resultados obtidos demonstram que a atividade experimental contribui para os processos de ensino e aprendizagem sobre os microrganismos, em especial as bactérias. Assim, sugere-se que atividades experimentais sejam inseridas de forma efetiva no ensino de Ciências.
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Pereira, Carlos Alberto Sanches, and Mayara De Souza Costa. "Avaliação do efeito antiparasitário de probióticos em primatas do velho mundo mantidos em cativeiro no Zoológico Municipal de Volta Redonda - RJ." Cadernos UniFOA 9, no. 26 (December 10, 2014): 123. http://dx.doi.org/10.47385/cadunifoa.v9i26.110.
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As doenças em animais de cativeiro vêm apresentando um aumento expressivo, principalmente relacionada ao manejo inadequado, representando um ambiente propício à sua disseminação. Em conseqüência desses fatores há muitos distúrbios na microbiota normal do animal alterando o equilíbrio intestinal. Corroborando para as desvantagens ligadas ao efeito antiparasitário de vermífugos e antibióticos, atualmente os probióticos são considerados ferramentas alternativas no tratamento e na prevenção das diarréias, pois contêm micro-organismos benéficos que ajudam a suprimir os patógenos. Analisando-se o prisma das vantagens que os probióticos proporcionam o presente trabalho teve como objetivo a avaliação do efeito antiparasitário de probióticos a base de lactobacilos em primatas do velho mundo mantidos em cativeiro no Zoológico Municipal de Volta Redonda, RJ. Os primatas Macaco rhesus, Babuíno sagrado e Babuíno sagrado fêmea receberam diariamente 10 ml de preparado com 109 UFC/mL do Lactobacillus casei ATCC 7469, Lactobcillus plantarum ATCC 8014, Lactobacillus fermentum ATCC 9338 e Lactobacillus acidophilus ATCC 7469 na forma de “pool”, em condições assépticas, num período de 135 dias sendo administrado junto ao pão com mel, para melhor sabor junto aos primatas, 30 minutos antes da dieta diária de cada animal. Para a análise de diminuição de parasitas foi realizada exames parasitológicos quantitativos utilizando a técnica de McMaster para a contagem de ovos por grama de fezes (OPG), sendo realizada a coleta a cada 15 dias. Todos os primatas apresentaram-se parasitados por Trichirus trichiura. Após análise dos resultados de ovos por grama de fezes verificou-se que houve redução significativa de 55,1% e 53,6% dos ovos nas fezes após 135 dias com o uso do preparado probiótico diariamente, apresentando uma eficácia máxima.
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Silva, Marina de Souza Brasil da, and Monica Hitomi Okura. "Características microbiológicas, físico químicas do manjar de ameixa com coco elaborado com Kefir." Research, Society and Development 10, no. 10 (August 7, 2021): e154101018543. http://dx.doi.org/10.33448/rsd-v10i10.18543.
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O Kefir é considerado um alimento probiótico devido aos benefícios associados ao seu consumo, como estimulação do sistema imune, equilíbrio da microbiota intestinal e atividade antimicrobiana. Desta forma, a indústria alimentícia vem se adaptando a nova tendência, estimulando o desenvolvimento de alimentos funcionais. Assim, o presente trabalho tem como objetivo avaliar as características microbiológicas e físico-químicas do manjar de ameixa com coco elaborado com Kefir. Na análise microbiológica foi analisado os coliformes; Salmonella, contagem de bolores, leveduras e lactobacilos (Silva et al (2007) e para as análises físico químicos foram analisados pH, oBrix, acidez titulável, teor de gordura, lactose, cálcio e sólidos totais (Brasil 2005). Observou-se no manjar, o decréscimo do pH de 4,21 para 4,12, aumento da acidez de 1,095 para 1,185%, devido a produção de ácidos orgânicos durante a fermentação alcoólica e diminuição do °Brix de 24,67 para 21,67. Além disso, apresentou teor de gordura de 8,51%, cálcio de 0,159%, lactose de 2,805% e sólidos totais de 0,679%. Notou-se que o teor de lactose continuou elevado, devido à baixa concentração de grãos de Kefir. Já nas análises microbiológicas não houve presença de coliformes e Salmonella garantindo assim a higiene sanitária do produto. A contagem de bolores e leveduras também estavam dentro dos parâmetros esperados entre 8x103 a 3,5x104 UFC/g. Percebeu que a quantidade inicial de lactobacilos foi decrescendo ao longo dos dias, chegando a 0, perdendo a proposta de alimento funcional. Concluímos que é necessário reformular esse produto com uma quantidade maior de kefir para obter um menor teor de lactose.
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Brunser T, Oscar. "Las posibilidades del empleo de lactobacilos en la gastroenterología y la nutrición humana." Revista chilena de nutrición 40, no. 3 (September 2013): 290–302. http://dx.doi.org/10.4067/s0717-75182013000300012.
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Ragazzo-Sanchez, J. A., L. Sanchez-Prado, P. Gutiérrez-Martínez, G. Luna-Solano, B. Gomez-Gil, and M. Calderon-Santoyo. "Inhibition ofSalmonellaspp. isolated from mango using bacteriocin-like produced by lactobacilli Inhibición deSalmonellaspp. aislada de mango usando sustancias tipo bacteriocinas producidas por lactobacilos." CyTA - Journal of Food 7, no. 3 (November 2009): 181–87. http://dx.doi.org/10.1080/19476330903010276.
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Sá Neto, Adir de, Luiz Gustavo Nussio, Maity Zopollatto, Daniel Junges, and Álvaro Wosniak Bispo. "Silagem de milho ou de cana-de-açúcar com Lactobacillus buchneri exclusivamente ou em associação com L. plantarum." Pesquisa Agropecuária Brasileira 48, no. 5 (May 2013): 528–35. http://dx.doi.org/10.1590/s0100-204x2013000500009.
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O objetivo deste trabalho foi avaliar o efeito de Lactobacillus buchneri aplicado exclusivamente ou em combinação com L. plantarum no perfil fermentativo, na estabilidade aeróbia e no valor nutritivo de silagens de milho e de cana-de-açúcar. O delineamento experimental inteiramente casualizado foi utilizado com quatro repetições. Os tratamentos de silagem de milho foram: controle, sem adição de lactobacilos; 1x10(5) ufc g-1 de L. buchneri; e 1x10(5) ufc g-1 de L. buchneri e L. plantarum. Na silagem de cana-de-açúcar, os tratamentos foram: controle; e adição de 1x10(5) ufc g-1 de L. buchneri. As silagens foram armazenadas por 150 dias. O tratamento das silagens de milho não afetou a maioria das variáveis relacionadas ao valor nutritivo, às características fermentativas, aos perfis microbiológicos, às perdas e à estabilidade aeróbia. Nas silagens de cana-de-açúcar, o tratamento com L. buchneri apresentou maior teor de matéria seca, sem apresentar diferenças para as variáveis de valor nutritivo. Além disso, foram observados outros resultados típicos da adição de L. buchneri: menor perda total de matéria seca e menores perdas devidas à produção de gases. A aplicação exclusiva de L. buchneri ou em associação a L. plantarum não altera a qualidade e a eficiência de conservação das silagens de milho. Contudo, nas silagens de cana-de-açúcar, a aplicação exclusiva de L. buchneri reduz as perdas de conservação.
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Conceição, Eliane Dos Santos da, Marcos Da Costa Silva, and Maria Izabel Lamounier Vasconcelos. "Benefícios da utilização de bifidobactérias e lactobacilos no tratamento da colite ulcerativa: uma revisão." Revista de Ciências Médicas e Biológicas 18, no. 2 (November 7, 2019): 260. http://dx.doi.org/10.9771/cmbio.v18i2.31849.
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<strong>Introdução:</strong> a colite ulcerativa é uma doença crônica, que ocasiona inflamação das mucosas do cólon, ceco e reto. Algumas evidências sugerem que o desenvolvimento e as recidivas da colite estão relacionados à susceptibilidade genética, ao desequilíbrio da microbiota intestinal e a resposta anormal do sistema imunológico à antígenos entéricos. Diante disto, a modulação da microbiota pode ser útil para o tratamento da doença. <strong>Objetivo:</strong> compilar os principais resultados de ensaios clínicos randomizados sobre a utilização de bifidobactérias e lactobacilos no tratamento da colite ulcerativa. <strong>Métodos:</strong> trata-se de uma revisão sistemática, que utilizou as bases de dados <em>Pubmed</em> e Google Acadêmico, para pesquisa de artigos originais de ensaios clínicos randomizados em humanos, publicados entre 2003 e 2017, em inglês. <strong>Resultados: </strong>foram incluídos, dois ensaios multicêntricos, randomizados, duplo-cego; dois ensaios randomizados, duplo-cego; dois ensaios randomizados; e um ensaio randomizado aberto. O tratamento com <em>L. delbruekii</em> e <em>L. fermentum</em> melhorou a inflamação. O leite fermentado com <em>B. breve</em>, <em>B. bifidum </em>e <em>L. acidophilus</em> e a suplementação <em>L. rhamnosus </em>estirpe<em> GG</em> melhoraram os sintomas clínicos, chegando a superar o tratamento padrão.<em> </em>A cepa <em>B. longum</em> induziu a remissão. E o leite fermentado com <em>B. breve</em> e <em>L. acidophilus</em> manteve a remissão da doença. <strong>Conclusão:</strong> embora, a maior parte dos resultados tenha sido positiva, algumas limitações reduzem a aplicabilidade desses achados em outras populações, como desenho experimental, tamanho da amostra e diversidade de cepas probióticas. Por isso, novos ensaios clínicos randomizados, controlados e com populações maiores devem ser realizados.
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Iñiguez Heredia, Franklin Alfredo, Xavier Esteban Espinoza Bustamante, and Enmanuel Leonardo Galarza Molina. "Uso de probióticos y ácidos orgánicos como estimulantes del desarrollo de aves de engorde: artículo de revisión." Revista Alfa 5, no. 14 (May 4, 2021): 166–72. http://dx.doi.org/10.33996/revistaalfa.v5i14.107.
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Se plantea un análisis del uso de probióticos y acidificantes como alternativa al uso de antibióticos. La producción avícola tiene gran importancia por la gran demanda de carne para abastecer las necesidades de proteína, el rubro de producción puede significar hasta un 78% en costos, se tiende a encontrar alternativas para maximizar el rendimiento encontrándose como opciones viables productos como prebióticos, probióticos, acidificantes y enzimas utilizados como aditivos sea en el agua de bebida o en el alimento; a los probióticos se los considera como parte de los aditivos, proyectando su uso a futuro muy prometedor tomando en cuenta la intensidad de los sistemas de producción y a las ventajas que estos prometen en el balance microbiológico estos fortalecen los procesos a nivel del tracto gastrointestinal al lograr reducir el pH permiten un medio adecuado para que se desarrollen principalmente Lactobacillus, al utilizar prebióticos estos ayudaran a los probióticos nutriéndolos y permitiendo su fortalecimiento, los ácidos orgánicos mejoran los procesos digestivos, reducen el pH del tracto digestivo incrementando la proliferación de lactobacilos y disminuyendo la flora patógena. De esta manera la integridad intestinal es definida como el funcionamiento óptimo del intestino, permitiendo un mejoramiento de los parámetros zootécnicos, los problemas intestinales se evidencian en el aparato digestivo, haciendo que la energía destinada para la producción, sea enviada a las funciones de defensa, el presente artículo de revisión establece una recopilación de estudios con la finalidad de establecer un criterio de alternativas viables para reemplazar a los antibióticos.
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Pereira, Maria Tereza, Elsa Helena Walter de Santana, and Joice Sifuentes dos Santos. "Importância das Bactérias Ácido Láticas e não Starter (NSLAB) na Tecnologia de Produção dos Derivados Lácteos." Ensaios e Ciência C Biológicas Agrárias e da Saúde 24, no. 4 (December 2, 2020): 348–52. http://dx.doi.org/10.17921/1415-6938.2020v24n4p348-352.
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Produtos lácteos fermentados contêm bactérias ácido lácticas (BAL), naturalmente presentes ou adicionadas na matriz láctea como culturas iniciadoras (starters), contribuindo com aroma, textura, valor nutricional e segurança microbiológica. Lactobacillus spp., Streptococcus spp., Lactococcus spp. e Leuconostoc spp. são utilizados como culturas starters em laticínios. As BAL podem ser classificadas em mesofílicas (ex Lactococcus lactis) e termofílicas (ex Streptococcus thermophilus), e de acordo com seus metabólitos de fermentação em homofermentativas (ácido lático) e heterofermentativas (ácido lático, dióxido de carbono, diacetil e outros compostos flavorizantes). Entre as BAL há um grupo de bactérias lácticas que não fazem parte da cultura láctica (non starter lactic acid bacteria - NSLAB), que são oriundas do leite cru, do ambiente de ordenha ou da indústria formando biofilmes. As NSLAB são representadas por espécies heterofermentativas de lactobacilos mesofílicos como Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. e L. plantarum spp., e ainda por Pediococcus spp., Leuconostoc spp. e Micrococcus spp. NSLAB termoduricas como Bacillus spp. também são relatadas. As NSLAB em queijos podem ajudar a desenvolver sabor e aroma, porém também são associadas aos defeitos em queijos e leites fermentados. Problemas como odores estranhos, sabor amargo ou muito ácido, perda de viscosidade, perda de coloração, estufamento e formação de gás são associados com a presença e contaminação por NSLAB. Assim, as BAL são importantes micro-organismos na indústria láctea, garantindo sabores e aromas aos derivados. Já a presença de NSLAB podem ser associados com defeitos em queijos e leites fermentados, sendo um problema na indústria beneficiadora.
Palavras-chave: Característica Sensorial. Leites Fermentados. Queijo. Textura.
Abstract
Fermented dairy products contain acid bacteria (BAL) naturally present or added to the dairy matrix as starter cultures (starters), contributing to aroma, texture, nutritional value and microbiological safety. Lactobacillus spp., Streptococcus spp., Lactococcus spp. and Leuconostoc spp. are used as starter dairy crops. As BAL it can be classified as mesophilic (ex: Lactococcus lactis) and thermophilic (ex: Streptococcus thermophilus), and agree with its fermentation metabolites in homofermentative (lactic acid) and heterofermentative (lactic acid, carbon dioxide, diacetyl and other flavorings). Among the BAL, there is a group of lactic bacteria that are not part of the dairy culture (non-initiating lactic acid bacteria - NSLAB) that originate from raw milk, the milking environment or the biofilm-forming industry. NSLAB is represented by heterofermentative species of mesophilic lactobacilli such as Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. and L. plantarum spp., and also by Pediococcus spp., Leuconostoc spp. and Micrococcus spp. Termoduric NSLAB such as Bacillus spp. are also related. NSLAB in cheeses may help develop flavor and aroma, and they are also associated with defects in fermented cheeses and milks. Problems such as strange odors, bitter or very acidic taste, loss of viscosity, loss of color, establishment and gas training are associated with the presence and contamination by NSLAB. Thus, BALs are important microorganisms in the dairy industry, contributing to the dairy flavors and aromas. The presence of NSLAB, on the other hand, can be associated with defects in fermented milk and cheese, being a problem in the processing industry.
Keywords: Cheese. Fermented Milk. Sensory Characteristic. Texture.
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Diabetes & Metabolismo, Asociación Colombiana de Endocrinología. "Misceláneos." Revista Colombiana de Endocrinología, Diabetes & Metabolismo 4, no. 2 (June 28, 2017): 91–93. http://dx.doi.org/10.53853/encr.4.2.124.
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Listado
Evaluación de la capacidad de hidrólisis de sales biliares por cepas de lactobacilos intestinales. Becerra J.E.; Sarmiento-Rubiano L.
Caracterización de los pacientes con hiperparatiroidismo primario sintomático evaluados durante los años 2010-2016. VISHUDA
Descripción de la población con diagnóstico de hiperparatiroidismo primario. Experiencia de la Fundación Santa Fe de Bogotá, 1986-2016. Kattah W, Mejía MG, Taboada LB, Idrovo C, Orozco L, Rodríguez P, Hakim A, Escallón A, Ucrós G, Bernal P, Rivera H.
Producción intestinal de propionato en ratas alimentadas con prebióticos. Sarmiento-Rubiano L, Becerra J. E.
Pseudohipoparatiroidismo, un diagnóstico infrecuente. Revisión de cuatro casos. María Camila Trejo, Alejandro Román, Sebastián Ruiz, Catalina Tobón, Pablo Castaño, Clara Arango, Carolina Prieto
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García, Pedro J. "Vaginosis Bacteriana." Revista Peruana de Ginecología y Obstetricia 53, no. 3 (June 20, 2015): 167–71. http://dx.doi.org/10.31403/rpgo.v53i1006.
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La vaginosis bacteriana es una infección polimicrobiana de amplia distribución, no considerada como infección de transmisión sexual, pero que acompaña a muchas otras, constituyéndose en un marcador inespecífico de ellas. Asimismo, se le ha asociado con muchas complicaciones infecciosas ginecológicas y obstétricas de gran importancia. La prevalencia en nuestro medio es alta y los factores de riesgo descritos en la literatura son muy frecuentes en nuestra población. Es una condición en la cual ocurren cambios en el ecosistema vaginal, sucediendo que el número de lactobacilos y gérmenes normales disminuye y el de otras bacterias, presentes también normalmente en pequeños números, proliferan. El método diagnóstico más confiable es el puntaje de Nugent. No se conoce bien su historia natural y su tratamiento ha sido orientado al uso de antianaerobios, con relativo éxito.
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MURAD, H. A., R. I. REFAEA, and E. M. ALY. "Utilization of UF-Permeate for Production of β-galactosidase by Lactic Acid Bacteria." Polish Journal of Microbiology 60, no. 2 (2011): 139–44. http://dx.doi.org/10.33073/pjm-2011-019.
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Four lactobacilli strains (Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacilus casei and Lactobacillus reuteri) were grown in MRS broth and three lactococci strains (Streptococcus thermophilus, Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. lactis biovar. diacetilactis) were grown in M17 broth. L. reuteri and S. thermophilus were chosen on the basis of the best mean beta-galactosidase activity of 10.44 and 10.01 U/ml respectively, for further studies on permeate-based medium. The maximum production of beta-galactosidase by L. reuteri was achieved at lactose concentration of 6%, initial pH 5.0-7.5, ammonium phosphate as nitrogen source at a concentration of 0.66 g N/L and incubation temperature at 30 degrees C/24 hrs to give 6.31 U/ml. While in case of S. thermophilus, maximum beta-galactosidase production was achieved at 10% lactose concentration of permeate medium, supplemented with phosphate buffer ratio of 0.5:0.5 (KH2PO4:K2HPO4, g/L), at initial pH 6.0-6.5, ammonium phosphate (0.66g N/L) as nitrogen source and incubation temperature 35 degrees C for 24 hrs to give 7.85 U/ml.
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FUJIMAKI, Mitsue, Odila Pereira da Silva ROSA, and Sérgio Aparecido TORRES. "Microrganismos cariogênicos em pacientes com insuficiência renal crônica em hemodiálise." Revista de Odontologia da Universidade de São Paulo 12, no. 2 (April 1998): 149–58. http://dx.doi.org/10.1590/s0103-06631998000200010.
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Neste estudo comparativo, avaliaram-se a prevalência de cárie, o índice de cálculo, o fluxo salivar e as quantificações de microrganismos cariogênicos na saliva, em pacientes com insuficiência renal crônica submetidos à hemodiálise e em indivíduos normais, pareados quanto a idade e sexo. Não houve diferença significante entre os grupos em relação aos índices CPOD e CPOS, ao fluxo de saliva total estimulada ou às contagens de estreptococos mutans e lactobacilos em meios seletivos. Notável foi a verificação da grande necessidade de tratamento odontológico e de instruções para o controle de placa pelos pacientes. Estes apresentaram índices de superfícies e dentes cariados e perdidos significantemente maiores, índices de superfícies e dentes restaurados significantemente menores e índice de cálculo significantemente maior do que os indivíduos normais, demonstrando a necessidade da realização de um programa preventivo e curativo para esse grupo de pacientes especiais.
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Lima, Wybson Fontinele, Sara Léa Fortes Barbosa, and Guilherme Antônio Lopes de Oliveira. "Perfil de exames de citopatologia ginecológica realizados em uma clínica do norte do Piauí: análise documental." Research, Society and Development 9, no. 7 (May 14, 2020): e325974440. http://dx.doi.org/10.33448/rsd-v9i7.4440.
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Objetivo: analisar o perfil dos exames de citopatologia ginecológica encontrados em um município do norte do Piauí. Metodologia: trata-se de uma pesquisa descritiva de abordagem quantitativa e de natureza documental no qual foram utilizados dados de registros secundários de um laboratório de citopatologia ginecológica do norte do Piauí, do período de julho a outubro de 2019. Resultados: observou-se uma maior expressão de alterações na faixa etária de 51 anos ou mais sobre a quantidade de mulheres assistidas no período estudado, além da prevalência de cocos e lactobacilos. O exame citopatológico é uma das prioridades do Ministério da Saúde, sendo importante na detecção de lesões que possam acarretar câncer do colo do útero. Conclusão: ações de divulgação e incentivo à realização deste exame pode reduzir o número de casos de câncer de colo de útero no Brasil.
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Bilkova, A., H. Kinova Sepova, M. Bukovsky, and L. Bezakova. "Antibacterial potential of lactobacilli isolated from a lamb." Veterinární Medicína 56, No. 7 (August 11, 2011): 319–24. http://dx.doi.org/10.17221/1583-vetmed.
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The antimicrobial properties of three potential probiotic strains of lactobacilli isolated from a lamb (Lactobacillus murinus C, Lactobacillus mucosae D and Lactobacillus reuteri E) were studied using the streak line method and the agar well diffusion assay. The probiotic lactobacilli strains Lactobacillus rhamnosus ATCC 53103, Lactobacillus reuteri ATCC 55730, Lactobacillus reuteri ATCC 55845 and Lactobacillus plantarum DSM 9843 were used for comparison. Using the streak line method the inhibitory activity of lactobacilli products towards ten Gram-positive and Gram-negative potential pathogenic bacteria under different cultivation conditions (anaeorobic or microaerobic preincubation of lactobacilli for 24 h or 48 h) was tested. The strongest inhibitory activity was demonstrated by the Lactobacillus reuteri E strain. The most sensitive strains to the antimicrobial activity of lactobacilli were Yersinia enterocolitica clinical isolate (19.9 ± 6.8 mm) and Listeria monocytogenes ATCC 51774 (17.7 ± 6.0 mm) after microaerobic and anaerobic preincubation, respectively. Generally, microaerobic conditions and longer preincubation of lactobacilli resulted in stronger inhibition of target bacteria. The inhibitory activity of lactobacilli towards selected lactobacilli strains was also tested. Only low inhibition of growth was observed. In the agar well diffusion assay the inhibitory effect of natural and modified lactobacilli culture cell-free supernatants, obtained from MRS broth cultures, on Staphylococcus aureus ATCC 6538 growth was determined. Supernatants were modified by heat (10 min/60 °C; 60 min/100 °C) and protease treatment and neutralization of pH. Neutralization elicited the most significant impact on the activity of supernatants and resulted in total loss of activity. After all other modifications supernatants retained some residual activity. The highest inhibitory activity was observed for the cell-free supernatant produced by Lactobacillus mucosae D.
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Ghazaei, Ciamak. "Isolation and Characterization of Lactic Acid Bacteria From Milk and Their Effects on the Pathogenic Bacteria." Research in Molecular Medicine 8, no. 4 (October 26, 2020): 189–200. http://dx.doi.org/10.32598/rmm.8.4.4.
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Background: Probiotics are “live microbial cells” that are beneficial for human and animal health. Lactobacilli are such a diverse group of bacteria with similar metabolic and physiological characteristics, and constitute important and beneficial gut microflora. During carbohydrate fermentation, lactobacilli produce lactic acid as an end product in metabolism. Hence, lactobacilli have high significance to be used as probiotics in the food industry, because of their acidifying properties. Also, lactobacilli are considered “safe”, owing to their ubiquitous presence in the food. Many researchers provided evidence for the presence of lactobacilli in milk sources. Thus, the present study aimed to isolate and characterize different lactobacilli strains from milk sources and analyze their “probiotic potential”. Materials and methods: Forty-one lactobacilli isolates were obtained from raw cow milk. Then, the strains were characterized by morphological identification and biochemical tests. Besides, probiotic potentials were evaluated with the bile tolerance test, antibiotic susceptibility test, and determining suitable pH for the optimal growth of lactobacilli. The lactobacilli isolates were also analyzed for their probiotic characteristics and the release of antimicrobial substances. Their antimicrobial activities against pathogenic strains were assessed by determining the minimum inhibitory concentration, with the help of agar diffusion methods. Results: From 50 milk samples, 41 lactobacilli isolates were obtained, out of which five lactobacilli strains were identified as Lactobacillus casei, Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus acidophilus, and Lactobacillus lactis. Moreover, 35 isolates showed an inhibitory effect. These strains were able to survive and grow in 0.5% to 2.5% bile salt concentrations. Lactic acid bacteria were susceptible to antibiotics, and 35 isolates obtained from raw milk showed an inhibitory effect against pathogenic bacteria. The observed minimum inhibitory concentration ranged from 50 to 100 µL and varied between the different pathogens. Conclusion: Out of 41 Lactobacillus isolates obtained from cow milk samples, 35 were identified with probiotic characteristics. Hence, this study highlighted the novel probiotic bacteria and validated the antimicrobial properties of the Lactobacillus spp against pathogenic bacteria.
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Bobcek, B., Ľ. Gajdosová, M. Kacániová, J. Lejková, L. Hleba, and V. Kmeť. "Antibacterial susceptibility of lactobacilli isolated from pork meat of conventional breeding." Biotehnologija u stocarstvu 27, no. 3 (2011): 799–807. http://dx.doi.org/10.2298/bah1103799b.
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The aim of this study was monitoring of antibiotic resistance of Enterobacteriaceae genera isolated from musculus longissimus at thoracis and musculus semimembranosus of pork. The pigs was feeding in two groups (control and experimental wit selenium application). For the antibiotic susceptibility testing disk diffusion method was used. Lactobacillus species were tested against two antibiotics: ampiciline, tetracycline. For the detection and identification of lactobacilli we used MRS and Rogose agar. For identification of lactobacilli MALDI-TOF-MS were used. The higher resistance of isolated bacteria were found on ampicillin (29%) and on tetracycline (46%) in experimental group. The lower resistance of isolated bacteria were found on ampicillin (25%) and on tetracycline (35%) in control group. The most resistance bacteria of Lactobacillus genus was Lactobacillus plantarum in control and experimental group, too. From MLT and MSM pork meat Lactobacillus species Lactobacillus reuteri, L. crispatus, L.paracasei, L. farcimins and L curvatus and from non-lactobacilli Lactococcus lastis, Pediococcus pentosaceus were isolated (Table 2). The higher isolated species from lactobacilli genera was Lactobacillus paracasei in control group with 35.63 % and Lactobacillus reuteri in experimental group with 25.83%.
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Bedin, Rafaela, Vanessa Aparecida Gasparin, and Érica De Brito Pitilin. "Fatores associados às alterações cérvico-uterinas de mulheres atendidas em um município polo do oeste catarinense Factors associated to uterine-cervix changes in women assisted in a pole town in western Santa Catarina." Revista de Pesquisa: Cuidado é Fundamental Online 9, no. 1 (January 10, 2017): 167. http://dx.doi.org/10.9789/2175-5361.2017.v9i1.167-174.
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Objetivo: Identificar as alterações cérvico-uterinas nos exames citopatológicos e seus fatores associados. Métodos: Estudo retrospectivo realizado pela análises dos exames citopatológicos registrados no Sistema de Informação do Câncer no sul do país em 2014. A amostra final resultou em 1.157 laudos. Para a análise dos dados foi utilizado o software SSPP. O estudo foi aprovado pelo Comitê de Ética e Pesquisa com seres humanos da Universidade Federal da Fronteira Sul sob CAAE nº 46421815.0.0000.5564. Resultados: Predominou nas amostras os lactobacilos como agentes microbiológicos e a Gardnerella vaginalis como agente infeccioso. O colo uterino alterado, a presença de células metaplásicas associado ao diagnóstico de metaplasia foi prevalente nas mulheres de 25 a 34 anos. As inflamações(18,9%), seguido dos achados citológicos(11,8%) foram as alterações mais frequentes. Conclusão: Associaram-se ao risco de ocorrência das alterações celulares idade entre 25 a 64 anos, uso da pílula anticoncepcional, Terapia de Reposição Hormonal e epitélio metaplásico.
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Dong, Jie, Yun Sheng Jiang, Hai Yu, Wen Juan Zhang, and Yu Feng Liu. "Study on Lactobacillus Isolation from Rabbit Meat Sausage and its Fermentation Property." Applied Mechanics and Materials 140 (November 2011): 431–40. http://dx.doi.org/10.4028/www.scientific.net/amm.140.431.
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Three lactobacilli (L26, L34 , L106) isolated from naturally fermented rabbit sausage in a traditional way are identified as lactobacillus plantarum, lactobacillus sake and lactobacillus fructosus. Further study of its fermentation property shows that three lactobacilli are effective in acid production, alkali resistant, nitrite resistant and bacteriostatic, and are antagonisticaction free, which can be used as combined rabbit meat starter.
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Výrostková, Jana, Ivana Regecová, Mariana Kováčová, Slavomír Marcinčák, Eva Dudriková, and Jana Maľová. "Antimicrobial Resistance of Lactobacillus johnsonii and Lactobacillus zeae in Raw Milk." Processes 8, no. 12 (December 10, 2020): 1627. http://dx.doi.org/10.3390/pr8121627.
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Lactobacillus johnsonii and Lactobacillus zeae are among the lactobacilli with probiotic properties, which occur in sour milk products, cheeses, and to a lesser extent in raw milk. Recently, resistant strains have been detected in various species of lactobacilli. The aim of the study was to determine the incidence of resistant Lactobacillus johnsonii and Lactobacillus zeae strains in various types of raw milk. A total of 245 isolates were identified by matrix-assisted laser desorption/ionization mass spectrometry and polymerase chain reaction methods as Lactobacillus sp., of which 23 isolates of Lactobacillus johnsonii and 18 isolates of Lactobacillus zeae were confirmed. Determination of susceptibility to selected antibiotics was performed using the E-test and broth dilution method, where 7.3% of lactobacilli strains were evaluated as ampicillin-resistant, 14.7% of isolates as erythromycin-resistant, and 4.9% of isolates as clindamycin-resistant. The genus Lactobacillus johnsonii had the highest resistance to erythromycin (34.8%), similar to Lactobacillus zeae (33.3%). Of the 41 isolates, the presence of the gene was confirmed in five Lactobacillus johnsonii strains and in two strains of Lactobacillus zeae. The presence of resistant strains of Lactobacillus johnsonii and Lactobacillus zeae is a potential risk in terms of spreading antimicrobial resistance through the food chain.
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CHANG, M. H., and T. C. CHEN. "Reduction of Campylobacter jejuni in a Simulated Chicken Digestive Tract by Lactobacilli Cultures." Journal of Food Protection 63, no. 11 (November 1, 2000): 1594–97. http://dx.doi.org/10.4315/0362-028x-63.11.1594.
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Studies were conducted to investigate the impact of a selected lactobacilli mixed culture on Campylobacter jejuni in simulated chicken digestive tract models. Veronal buffer solutions corresponding to the pH of successive segments of the chicken digestive tract were prepared. The lactobacilli mixtures were prepared by mixing four fresh lactobacilli cultures, including Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus crispatus, and Lactobacillus brevis. The C. jejuni and lactobacilli mixture were mixed with sterile poultry feed, and the previously prepared veronal buffer solutions were then added separately. The mixture was incubated at 41.1°C for various lengths of time with periodic agitation. The feed passage time for five segments of the digestive tract were adopted: crop (pH 4.5), 30 min; proventriculus (pH 4.4), 15 min; gizzard (pH 2.6), 90 min; small intestine (pH 6.2), 90 min; and large intestine (pH 6.3), 15 min. The Campylobacter and lactobacilli were enumerated. An antagonistic effect on C. jejuni by the tested lactobacilli spp. was found in individual sections and the complete simulated digestive tract models. In the simulated complete chicken digestion system, no C. jejuni were found during the final incubation period when a lactobacilli mixture was present. The results of this in vitro study indicate the potential value of future in vivo studies.
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Karlsson, M., and J. Jass. "Lactobacilli differently regulate expression and secretion of CXCL8 in urothelial cells." Beneficial Microbes 3, no. 3 (September 1, 2012): 195–203. http://dx.doi.org/10.3920/bm2012.0011.
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Modulation of the immune response is an established feature of certain lactobacilli. CXCL8 is an inflammatory chemokine released by the urinary tract mucosa after contact with uropathogenic Escherichia coli during urinary tract infection and is crucial for proper infiltration of immune cells. Nevertheless, persistently high levels of CXCL8 are associated with pathogenicity and malignancy. In this study, we tested twelve Lactobacillus strains for their ability to influence CXCL8 release from urothelial cells. We evaluated how strains from different Lactobacillus species could regulate CXCL8 in human 5637 urothelial cells, either resting cells or cells concomitantly challenged with heat-killed E. coli. A majority of the tested species altered CXCL8 release from the urothelial cells after 24 hours of stimulation. Most species increased CXCL8 release, whereas a few lactobacilli efficiently suppressed CXCL8 secretion from E. coli-challenged cells. While strong CXCL8 modulators such as Lactobacillus reuteri and Lactobacillus delbrueckii were unable to degrade CXCL8 in the extracellular environment, effects on IL8 transcription were evident for selected lactobacilli. Although IL8 transcription was affected by lactobacilli, the influence on mRNA transcript did not correlate to the impact on CXCL8 release. Phylogenetic analysis based on a 16S rRNA dendrogram of the tested lactobacilli and their effect on CXCL8 revealed some linkage to specific Lactobacillus groups. Testing the immunomodulatory nature of lactobacilli can prove important when selecting new probiotic microbes. Moreover, we believe that phylogenetic and phenotypic similarities could be used to analyse the traits governing such modulation.
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Journal, Baghdad Science. "Effect of Lactobacilli sources on Escherichia coli and Staphylococcus aureus adherence to uroepithelial cells." Baghdad Science Journal 8, no. 3 (September 4, 2011): 723–27. http://dx.doi.org/10.21123/bsj.8.3.723-727.
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The inhibitory action of four lactobacilli isolates Lactobacillus bulgaricus, L. acidophilus, L. plantarum and L. fermentum, isolated from four different samples; yoghurt, vinegar, saliva and vagina respectively, on Escherichia coli and Staphylococcus aureus adhesion to uroepithelial cells were investigated. Results showed that all Lactobacillus isolates or their supernatant were able to reduce the number of the uropathogens attached to uroepithelial cells. However, inhibition level of lactobacilli cells was higher than their supernatant. Nevertheless, the human indigenous lactobacilli (L. fermentum and L. plantarum) were more competitive than food lactobacilli (L. acidophilus and L. bulgaricus).
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Guan, Le Luo, Karen E. Hagen, Gerald W. Tannock, Doug R. Korver, Gaylene M. Fasenko, and Gwen E. Allison. "Detection and Identification of Lactobacillus Species in Crops of Broilers of Different Ages by Using PCR-Denaturing Gradient Gel Electrophoresis and Amplified Ribosomal DNA Restriction Analysis." Applied and Environmental Microbiology 69, no. 11 (November 2003): 6750–57. http://dx.doi.org/10.1128/aem.69.11.6750-6757.2003.
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ABSTRACT The microflora of the crop was investigated throughout the broiler production period (0 to 42 days) using PCR combined with denaturing gradient gel electrophoresis (PCR-DGGE) and selective bacteriological culture of lactobacilli followed by amplified ribosomal DNA restriction analysis (ARDRA). The birds were raised under conditions similar to those used in commercial broiler production. Lactobacilli predominated and attained populations of 108 to 109 CFU per gram of crop contents. Many of the lactobacilli present in the crop (61.9% of isolates) belonged to species of the Lactobacillus acidophilus group and could not be differentiated by PCR-DGGE. A rapid and simple ARDRA method was developed to distinguish between the members of the L. acidophilus group. HaeIII-ARDRA was used for preliminary identification of isolates in the L. acidophilus group and to identify Lactobacillus reuteri and Lactobacillus salivarius. MseI-ARDRA generated unique patterns for all species of the L. acidophilus group, identifying Lactobacillus crispatus, Lactobacillus johnsonii, and Lactobacillus gallinarum among crop isolates. The results of our study provide comprehensive knowledge of the Lactobacillus microflora in the crops of birds of different ages using nucleic acid-based methods of detection and identification based on current taxonomic criteria.
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St. Amant, Diane C., Iris E. Valentin-Bon, and Ann E. Jerse. "Inhibition of Neisseria gonorrhoeae by Lactobacillus Species That Are Commonly Isolated from the Female Genital Tract." Infection and Immunity 70, no. 12 (December 2002): 7169–71. http://dx.doi.org/10.1128/iai.70.12.7169-7171.2002.
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ABSTRACT Epidemiological studies suggest H2O2-producing lactobacilli protect women against gonorrhea. Here we demonstrate that Lactobacillus crispatus and Lactobacillus jensenii, the most common lactobacilli in the female genital tract, inhibit gonococci in both acidic and neutral pH conditions. Inhibition was neutralized by bovine catalase, suggesting that H2O2 is the primary mediator of inhibition.
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Pramanick, Rinku, Shraddha Parab, Niranjan Mayadeo, Himangi Warke, and Clara Aranha. "Cross sectional analysis of vaginal Lactobacillus in asymptomatic women of reproductive age in Mumbai, India." Journal of Infection in Developing Countries 12, no. 12 (December 31, 2018): 1096–104. http://dx.doi.org/10.3855/jidc.10154.
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Introduction: Lactobacillus dominated vaginal microenvironment is associated with lower risk of genital infections. Numerous studies have reported geographic and ethnic variations in vaginal microbiome structure between healthy individuals from different race and ethnicity. India has a great diversity, so it is intriguing to find out if such divergences exist in vaginal lactobacilli. The present study aimed to investigate predominant Lactobacillus species in vaginas of healthy Indian women and screen isolates for lactic acid and H2O2 production.
Methodology: 203 premenopausal women asymptomatic for any vaginal complaints were recruited. The lactobacilli isolates on MRS agar were identified by Multiplex-PCR and 16sRNA gene sequencing. RAPD was used to differentiate strains of same species. H2O2 and lactic acid was evaluated on TMB-HRP MRS agar and BCP-MRS agar respectively.
Results: Lactobacilli were recovered from 107/109 (98.2%) women with normal microflora. L. iners 64.7% (68), L. crispatus 26.7% (28), L. reuteri 21.9% (23), L. jensenii 16.2% (17) and L. gasseri 15.2% (16) were the most frequently occurring vaginal lactobacilli in normal women. The vaginal microflora was dominated by either by a single (80%, n = 84) or a combination (20%, n = 21) of Lactobacillus species. Though most frequently identified, L. iners, coexisted only with other Lactobacillus species. All isolates were acid producers but H2O2 was produced by 94.2% isolates.
Conclusions: Our study reports prevalent vaginal lactobacilli which could be explored as probiotics. Presence of heterogeneous Lactobacillus population highlights the cumulative effects of different lactobacilli maintaining vaginal health. Contrasting observations about L. iners reiterates its puzzling role in vaginal immunity, advocating further research.
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Calonghi, N., C. Parolin, G. Sartor, L. Verardi, B. Giordani, G. Frisco, A. Marangoni, and B. Vitali. "Interaction of vaginal Lactobacillus strains with HeLa cells plasma membrane." Beneficial Microbes 8, no. 4 (August 24, 2017): 625–33. http://dx.doi.org/10.3920/bm2016.0212.
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Vaginal lactobacilli offer protection against recurrent urinary and vaginal infections. The precise mechanisms underlying the interaction between lactobacilli and the host epithelium remain poorly understood at the molecular level. Deciphering such events can provide valuable information on the mode of action of commensal and probiotic bacteria in the vaginal environment. We investigated the effects exerted by five Lactobacillus strains of vaginal origin (Lactobacillus crispatus BC1 and BC2, Lactobacillus gasseri BC9 and BC11 and Lactobacillus vaginalis BC15) on the physical properties of the plasma membrane in a cervical cell line (HeLa). The interaction of the vaginal lactobacilli with the cervical cells determined two kinds of effects on plasma membrane: (1) modification of the membrane polar lipid organisation and the physical properties (L. crispatus BC1 and L. gasseri BC9); (2) modification of α5β1 integrin organisation (L. crispatus BC2, L. gasseri BC11 and L. vaginalis BC15). These two mechanisms can be at the basis of the protective role of lactobacilli against Candida albicans adhesion. Upon stimulation with all Lactobacillus strains, we observed a reduction of the basal oxidative stress in HeLa cells that could be related to modifications in physical properties and organisation of the plasma membrane. These results confirm the strictly strain-specific peculiarities of Lactobacillus and deepen the understanding of the mechanisms underlying the health-promoting role of this genus within the vaginal ecosystem.
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Lapirattanakul, Jinthana, Ryota Nomura, Rena Okawa, Setsuyo Morimoto, Pornpen Tantivitayakul, Thaniya Maudcheingka, Kazuhiko Nakano, and Michiyo Matsumoto-Nakano. "Oral Lactobacilli Related to Caries Status of Children with Primary Dentition." Caries Research 54, no. 2 (2020): 194–204. http://dx.doi.org/10.1159/000506468.
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Oral lactobacilli are members of a group of bacteria implicated in caries progression, although information regarding their transmission, colonization, and caries-associated species is not well established. This study isolated oral lactobacilli from a group of children with primary dentition for determination of Lactobacillus prevalence, detection of Streptococcus mutans, a major pathogen of caries initiation, and dental caries status of the children. Species of Lactobacillus isolates were determined from examination of 16S rDNA sequences. Subsequently, the most prevalent species was evaluated for involvement in caries status, and binding ability to type I collagen of all Lactobacillus isolates was determined in association with caries status. Multilocus sequence typing (MLST) of eleven loci was carried out to study strains of the predominant Lactobacillus sp. The detection of oral lactobacilli together with S. mutans was significantly associated with the highest dental caries indices, but there was no involvement of collagen-binding properties of Lactobacillus isolates in caries status. Lactobacillus fermentum was the most prevalent, and its presence was related to high scores of caries indices. MLST analysis of L. fermentum population could not specify a particular clone associated with caries status, but revealed sharing of identical L. fermentum strains among children in the same classrooms. Taken together, the data contributed useful information on the role of oral lactobacilli, in particular L. fermentum in dental caries.
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Mounia, Homrani, Dalache Fatiha, Bouzouina Mohammed, Nemmiche Said, and Homrani AbdelKader. "Antibacterial activity of Lactobacilli detected in Algerian raw honeys against gram-negative bacteria." South Asian Journal of Experimental Biology 8, no. 3 (March 10, 2019): 83–90. http://dx.doi.org/10.38150/sajeb.8(3).p83-90.
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This study reports the isola on of Lactobacilli from Four (n=04) typical Apis Mellifeca raw honey samples collected from different regions in Algeria and the evalua on of their an bacterial ac vi es against Gram-negative bacteria. The isolation of Lactobacilli was performed using different media. Isolates were identified firrstly by catalase test, Gram staining and cells morphology, and confirmed by MALDI-TOF-MS. An bacterial activities of Bacterial cultures of selected Lactobacilli and their cell free supernatants were tested by agar spot assays and agar well diffusion assay. A total of eighteen (n=18) bacteria isolated from honey samples were presump vely iden ed as Lac- tobacillus spp. based on their posi ve Gram reactions, absence of catalase and their rod shape. MALDI-TOF MS iden ca on confirmed that all isolates were classified as Lactobacillus genus, but the results for their species were inconclusive with uncertainty between, Lactobacillus pentosus, Lactobacillus plantarum and Lactobacillus paraplantarum. Isolates exhibited an microbial activity with inhibition zone diameters ranging from 11 ± 1.41 mm to 17.5 ± 0.71 mm. 6 on 11 Lactobacilli Supernatants demonstrated inhibitory ac vity against all target bacteria. This study reveals the existence of Lactobacilli in Algerian raw Honeys. These Lactobacilli possess an bacterial properties against Gram-negative bacteria, often responsible of human infections, and can be a favorable substitute to antibiotics.
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Horáčková, Š., P. Sedláčková, M. Sluková, and M. Plocková. "The influence of whey, whey component and malt on the growth and acids production of lactobacilli in milk." Czech Journal of Food Sciences 32, No. 6 (November 27, 2014): 526–31. http://dx.doi.org/10.17221/214/2014-cjfs.
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The effect of whey powder, whey protein concentrate, caseinomacropeptide, and malt addition into milk on the growth and acid production of lactobacilli (Lactobacillus casei Lafti L-26, Lactobacillus acidophilus CCDM 151, and Lactobacillus casei CCDM 198) was evaluated. The ability of these strains to use different types of saccharides from milk and plant sources was also tested. Glucose, galactose, fructose and maltose were utilised by all tested strains. The results showed that the addition of malt positively affected the growth of lactobacilli strains compared to the growth in milk enriched by whey ingredients. The addition of malt increased significantly the production of d(–)isomer of lactic acid by Lactobacillus acidophilus CCDM 151 and Lactobacillus casei CCDM 198 and the production of acetic acid by Lactobacillus casei CCDM 198.
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Guizani, N., and K. Al-Ramadani. "Microflora and Physical-Chemical Characteristics of Omani Laban." Journal of Agricultural and Marine Sciences [JAMS] 4, no. 2 (June 1, 1999): 61. http://dx.doi.org/10.24200/jams.vol4iss2pp61-64.
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Fifteen samples of Laban made at home in three Omani regions were subjected to physical-chemical and microbiological analysis. Laban had an average titratable acidity, pH, fat, protein and total solids of 1.12%, 3.98, 1.I2%, 2. 11% and 6.29%, respectively. The microbial flora of traditional Omani laban was found to be predominantly mesophilic lactococci. and homofemenentative lactobacili. The mean Lactococci and lactobacilli counts were 1.3 x 10 8 and 2.4 x 10 6/ml respectively. The main microbial types involved in the manufacture of Omani laban were Lactoeoccus lactis ssp lactis. Lacrococcus locus ssp locus biov. Diacetylactis, Lactococcus lactis ssp, Cremoris. and Lactobacillus plantarum. Leuconostoc species were present in low proportion compared to other lactic acid bacteria. All Laban samples contained high yeast numbers and were highly contaminated with coliforms, and fecal coliforms.
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Settanni, Luca, Sara Valmorri, Douwe van Sinderen, Giovanna Suzzi, Antonello Paparella, and Aldo Corsetti. "Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for Monitoring Common Sourdough-Associated Lactobacillus Species." Applied and Environmental Microbiology 72, no. 5 (May 2006): 3793–96. http://dx.doi.org/10.1128/aem.72.5.3793-3796.2006.
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ABSTRACT A combination of denaturing gradient gel electrophoresis (DGGE) and a previously described multiplex PCR approach was employed to detect sourdough lactobacilli. Primers specific for certain groups of Lactobacillus spp. were used to amplify fragments, which were analyzed by DGGE. DGGE profiles obtained from Lactobacillus type strains acted as standards to analyze lactobacilli from four regional Abruzzo (central Italy) sourdoughs.
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Haarman, Monique, and Jan Knol. "Quantitative Real-Time PCR Analysis of Fecal Lactobacillus Species in Infants Receiving a Prebiotic Infant Formula." Applied and Environmental Microbiology 72, no. 4 (April 2006): 2359–65. http://dx.doi.org/10.1128/aem.72.4.2359-2365.2006.
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ABSTRACT The developing intestinal microbiota of breast-fed infants is considered to play an important role in the priming of the infants' mucosal and systemic immunity. Generally, Bifidobacterium and Lactobacillus predominate the microbiota of breast-fed infants. In intervention trials it has been shown that lactobacilli can exert beneficial effects on, for example, diarrhea and atopy. However, the Lactobacillus species distribution in breast-fed or formula-fed infants has not yet been determined in great detail. For accurate enumeration of different lactobacilli, duplex 5′ nuclease assays, targeted on rRNA intergenic spacer regions, were developed for Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, and Lactobacillus rhamnosus. The designed and validated assays were used to determine the amounts of different Lactobacillus species in fecal samples of infants receiving a standard formula (SF) or a standard formula supplemented with galacto- and fructo-oligosaccharides in a 9:1 ratio (OSF). A breast-fed group (BF) was studied in parallel as a reference. During the 6-week intervention period a significant increase was shown in total percentage of fecal lactobacilli in the BF group (0.8% ± 0.3% versus 4.1% ± 1.5%) and the OSF group (0.8% ± 0.3% versus 4.4% ± 1.4%). The Lactobacillus species distribution in the OSF group was comparable to breast-fed infants, with relatively high levels of L. acidophilus, L. paracasei, and L. casei. The SF-fed infants, on the other hand, contained more L. delbrueckii and less L. paracasei compared to breast-fed infants and OSF-fed infants. An infant milk formula containing a specific mixture of prebiotics is able to induce a microbiota that closely resembles the microbiota of BF infants.
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Spurbeck, Rachel R., and Cindy Grove Arvidson. "Inhibition of Neisseria gonorrhoeae Epithelial Cell Interactions by Vaginal Lactobacillus Species." Infection and Immunity 76, no. 7 (April 14, 2008): 3124–30. http://dx.doi.org/10.1128/iai.00101-08.
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ABSTRACT High levels of Lactobacillus, the dominant genus of the healthy human vaginal microbiota, have been epidemiologically linked to a reduced risk of infection following exposure to the sexually transmitted pathogen Neisseria gonorrhoeae. In this work, a cell culture model of gonococcal infection was adapted to examine the effects of lactobacilli on gonococcal interactions with endometrial epithelial cells in vitro. Precolonization of epithelial cells with Lactobacillus jensenii, Lactobacillus gasseri ATCC 33323, or L. gasseri ATCC 9857 reduced gonococcal adherence by nearly 50%. Lactobacilli also inhibited gonococcal invasion of epithelial cells by more than 60%, which was independent of the effect on adherence. Furthermore, lactobacilli were able to displace adherent gonococci from epithelial cells, suggesting that these organisms have potential as a postexposure prophylactic. Thus, vaginal lactobacilli have the ability to inhibit gonococci at two key steps of an infection, which might have a significant effect in determining whether the gonococcus will be able to successfully establish an infection following exposure in vivo.
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Fangous, M. S., Y. Alexandre, N. Hymery, S. Gouriou, D. Arzur, G. Le Blay, and R. Le Berre. "Lactobacilli intra-tracheal administration protects from Pseudomonas aeruginosa pulmonary infection in mice – a proof of concept." Beneficial Microbes 10, no. 8 (December 9, 2019): 893–900. http://dx.doi.org/10.3920/bm2019.0069.
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The spreading of antibiotic resistance is a major public health issue, which requires alternative treatments to antibiotics. Lactobacilli have shown abilities to prevent pneumonia in clinical studies when given by oral route, certainly through the gut-lung axis involvement. Rationally, respiratory administration of lactobacilli has been developed and studied in murine model, to prevent from respiratory pathogens. It allows a direct effect of probiotics into the respiratory system. To our knowledge, no study has ever focused on the effect of probiotic intra-respiratory administration to prevent from Pseudomonas aeruginosa (PA) pneumonia, a major respiratory pathogen associated with high morbidity rates. In this study, we evaluated the beneficial activity of three Lactobacillus strains (Lactobacillus fermentum K.C6.3.1E, Lactobacillus zeae Od.76, Lactobacillus paracasei ES.D.88) previously screened by ourselves and known to be particularly efficient in vitro in inhibiting PAO1 virulence factors. Cytotoxic assays in alveolar epithelial cell line A549 were performed, followed by the comparison of two lactobacilli prophylactic protocols (one or two administrations) by intra-tracheal administration in a C57BL/6 murine model of PA pneumonia. A549 cells viability was improved from 23 to 75% when lactobacilli were administered before PAO1 incubation, demonstrating a protective effect (P<0.001). A significant decrease of 2 log of PAO1 was observed 4 h after PAO1 instillation (3×106 cfu/mouse) in both groups receiving lactobacilli (9×106 cfu/mouse) compared to PAO1 group (P<0.05). One single prophylactic administration of lactobacilli significantly decreased the secretion by 50% in bronchoalveolar lavages of interleukin (IL)-6 and tumour necrosis factor-α compared to PAO1. No difference of secretion was observed for the IL-10 secretion, whatever the prophylactic study design. This is the first study highlighting that direct lung administration of Lactobacillus strains protect against PA pneumonia. Next step will be to decipher the mechanisms involved before developing this novel approach for human applications.
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Matsuguchi, Tetsuya, Akimitsu Takagi, Takeshi Matsuzaki, Masato Nagaoka, Kimika Ishikawa, Teruo Yokokura, and Yasunobu Yoshikai. "Lipoteichoic Acids from Lactobacillus Strains Elicit Strong Tumor Necrosis Factor Alpha-Inducing Activities in Macrophages through Toll-Like Receptor 2." Clinical Diagnostic Laboratory Immunology 10, no. 2 (March 2003): 259–66. http://dx.doi.org/10.1128/cdli.10.2.259-266.2003.
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ABSTRACT Lactobacilli are nonpathogenic gram-positive inhabitants of microflora. At least some Lactobacillus strains have been postulated to have health beneficial effects, such as the stimulation of the immune system. Here we examined the stimulatory effects of lactobacilli on mouse immune cells. All six heat-killed Lactobacillus strains examined induced the secretion of tumor necrosis factor alpha (TNF-α) from mouse splenic mononuclear cells, albeit to various degrees. When fractionated subcellular fractions of Lactobacillus casei were tested for NF-κB activation and TNF-α production in RAW264.7, a mouse macrophage cell line, the activity was found to be as follows: protoplast > cell wall ≫ polysaccharide-peptidoglycan complex. Both crude extracts and purified lipoteichoic acids (LTAs) from two Lactobacillus strains, L. casei and L. fermentum, significantly induced TNF-α secretion from RAW264.7 cells and splenocytes of C57BL/6, C3H/HeN, and C3H/HeJ mice but not from splenocytes of C57BL/6 TLR2 −/− mice. Lactobacillus LTA induced activation of c-Jun N-terminal kinase activation in RAW264.7 cells. Furthermore, in HEK293T cells transected with a combination of CD14 and Toll-like receptor 2 (TLR2), NF-κB was activated in response to Lactobacillus LTA. Taken together, these data suggest that LTAs from lactobacilli elicit proinflammatory activities through TLR2.
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Henri-Dubernet, Ségolène, Nathalie Desmasures, and Micheline Guéguen. "Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese." Canadian Journal of Microbiology 54, no. 3 (March 2008): 218–28. http://dx.doi.org/10.1139/w07-137.
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The diversity and dynamics of Lactobacillus populations in traditional raw milk Camembert cheese were monitored throughout the manufacturing process in 3 dairies. Culture-dependent analysis was carried out on isolates grown on acidified de Man – Rogosa – Sharpe agar and Lactobacillus anaerobic de Man Rogosa Sharpe agar supplemented with vancomycin and bromocresol green media. The isolates were identified by polymerase chain reaction – temperature gradient gel electrophoresis (PCR–TGGE) and (or) species-specific PCR and (or) sequencing, and Lactobacillus paracasei and Lactobacillus plantarum isolates were characterized by pulsed field gel electrophoresis (PFGE). Milk and cheese were subjected to culture-independent analysis by PCR–TGGE. Presumed lactobacilli were detected by plate counts throughout the ripening process. However, molecular analysis of total DNA and DNA of isolates failed to detect Lactobacillus spp. in certain cases. The dominant species in the 3 dairies was L. paracasei. PFGE analysis revealed 21 different profiles among 39 L. paracasei isolates. Lactobacillus plantarum was the second most isolated species, but it occurred nearly exclusively in one dairy. The other species isolated were Lactobacillus parabuchneri , Lactobacillus fermentum , Lactobacillus acidophilus , Lactobacillus helveticus , a Lactobacillus psittaci/delbrueckii subsp. bulgaricus/gallinarum/crispatus group, Lactobacillus rhamnosus , Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, Lactobacillus brevis , Lactobacillus kefiri , and Lactobacillus perolens. Lactobacilli diversity at the strain level was high. Dynamics varied among dairies, and each cheese exhibited a specific picture of species and strains.