Relevant bibliographies by topics / Rod shaped lactobacilli

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Academic literature on the topic 'Rod shaped lactobacilli'

Author: Grafiati
Published: 4 June 2021
Last updated: 7 February 2022

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Journal articles on the topic "Rod shaped lactobacilli"

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Fradiani, Piera Assunta, Andrea Petrucca, Fiorentina Ascenzioni, Giandomenico Di Nucci, Antonella Teggi, Silvia Bilancini, and Paola Cipriani. "Endocarditis caused by Lactobacillus jensenii in an immunocompetent patient." Journal of Medical Microbiology 59, no. 5 (May 1, 2010): 607–9. http://dx.doi.org/10.1099/jmm.0.017764-0.

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Lactobacilli are Gram-positive rod-shaped bacteria that inhabit the oral cavity, gastrointestinal tract, vagina and nasal cavity. In this report, a rare case of Lactobacillus jensenii endocarditis in a 47-year-old immunocompetent patient is described. Blood cultures and a replaced mitral valve were positive for L. jensenii as assessed by 16S rRNA gene sequencing. Based on susceptibility tests the patient was successfully treated with a mixture of teicoplanin and meropenem antimicrobial therapy.
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Killer, J., S. Dubná, I. Sedláček, and P. Švec. "Lactobacillus apis sp. nov., from the stomach of honeybees (Apis mellifera), having an in vitro inhibitory effect on the causative agents of American and European foulbrood." International Journal of Systematic and Evolutionary Microbiology 64, Pt_1 (January 1, 2014): 152–57. http://dx.doi.org/10.1099/ijs.0.053033-0.

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A taxonomic study was performed on Gram-stain-positive, catalase-negative and regular rod-shaped bacterial strains R4BT and R4C, isolated from the stomachs of honeybees. 16S rRNA gene sequence analysis revealed that the phylogenetic position of the novel strains was within the genus Lactobacillus ; the highest sequence similarity to R4BT was shown by Lactobacillus acidophilus BCRC 10695T (93.6 %). Lower sequence similarities were found to other obligately homofermentative lactobacilli. A PCR–DGGE method could detect the sequence of the 16S rRNA gene of strain R4BT at different developmental stages of honeybees occurring in two different locations in the Czech Republic. The distinctiveness of the strains from other lactobacilli was also confirmed by analysis of sequences of other phylogenetic markers applicable to the taxonomy of the genus Lactobacillus , ribotyping and rep-PCR analysis. The DNA G+C content of strain R4BT was 41.3 mol%. The predominant cellular fatty acids of strain R4BT were C18 : 1ω9c, summed C19 : 1ω6c/C19 : 0 cyclo ω10c, C16 : 0, summed C18 : 1ω7c/C18 : 1ω6c and summed C16 : 1ω7c/C16 : 1ω6c. The major polar lipids of strain R4BT were glycolipids, lipids and phospholipids. Phenotypic and phylogenetic characteristics also confirmed the independent status of the strains at the species level. Interestingly, strain R4BT was able to inhibit growth in vitro of Paenibacillus larvae subsp. larvae (causal agent of American foulbrood in honeybees) and Melissococcus plutonius (causal agent of European foulbrood). The name Lactobacillus apis sp. nov. is proposed for this novel taxon; the type strain is R4BT ( = CCM 8403T = LMG 26964T).
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Koopman, J. P., A. M. Stadhouders, H. M. Kennis, and H. De Boer. "The attachment of filamentous segmented micro-organisms to the distal ileum wall of the mouse: a scanning and transmission electron microscopy study." Laboratory Animals 21, no. 1 (January 1, 1987): 48–52. http://dx.doi.org/10.1258/002367787780740743.

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Scanning electron micrographs are presented of the ileal epithelium of mice aged 5, 15, 20 and 25 days. During this period the villous pattern develops to full maturity. By the twentieth day of life a segmented filamentous micro-organism colonizes the ileal epithelium and is firmly attached via a small segment. During the first days of colonization the segmented filamentous micro-organisms themselves are subcolonized by small rod-shaped bacteria, presumably lactobacilli. At the age of 25 days this subcolonization was no longer observed.
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Martín, Rocío, Susana Delgado, Antonio Maldonado, Esther Jiménez, Mónica Olivares, Leónides Fernández, Odón J. Sobrino, and Juan M. Rodríguez. "Isolation of lactobacilli from sow milk and evaluation of their probiotic potential." Journal of Dairy Research 76, no. 4 (July 29, 2009): 418–25. http://dx.doi.org/10.1017/s0022029909990124.

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Sow milk protects the piglet against infectious diseases through a variety of mechanisms. In this study, the presence of potentially probiotic lactic acid bacteria in this biological fluid was investigated. Milk samples were obtained from 8 sows and a total of 19 rod-shaped isolates were selected for identification and assessment of their probiotic potential. RAPD profiling revealed the existence of 8 different genetic profiles among them. One representative of each profile was selected for further characterization and they were identified as Lactobacillus reuteri, Lb. salivarius, Lb. plantarum, Lb. paraplantarum, Lb. brevis and Weissella paramesenteroides. Then, their probiotic potential was evaluated through different assays, including survival in conditions simulating those existing in the gastrointestinal tract, production of antimicrobial compounds, adherence to intestinal mucin, production of biogenic amines, degradation of mucin, and pattern of antibiotic sensitivity. Three strains, Lb. reuteri CR20 (a reuterin-producing strain), Lb. salivarius CELA2 (a bacteriocin-producing strain) and Lb. paraplantarum CLB7 displayed the highest probiotic potential.
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Bancalari, Elena, Francesco Martelli, Benedetta Bottari, Erasmo Neviani, and Monica Gatti. "Arthrospira platensis Extract: A Non-Invasive Strategy to Obtain Adjunct Attenuated Cultures." Foods 10, no. 3 (March 11, 2021): 588. http://dx.doi.org/10.3390/foods10030588.

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This study aims at proposing the use of Arthrospira platensis, commonly known as Spirulina, extract as a non-invasive method to attenuate the growth rate of non-starter adjunct cultures, thus preventing the over-acidification that may occur during cheese manufacturing. A preliminary screening using four different concentrations (0.20%, 0.30%, 0.50%, and 0.70%) of A. platensis extract and four starter and three non-starter lactic acid bacteria strains was performed by impedometric analysis. This allowed us to select one starter and one non-starter strain to be used in the in vitro simulation of a co-culture in milk with the best antimicrobial concentration (0.3%). The growth dynamics of the two selected strains, starter Lactococcus lactis 1426 and non-sarter Lacticaseibacillus rhamnosus 1473, co-cultured for 120 h was monitored by three different approaches: (i) plate counting on M17, for the enumeration of lactococci, and MRS for lactobacilli; (ii) fluorescence microscopic counting of viable and non-viable coccoid Lactococcus lactis 1426 and rod-shaped Lacticaseibacillus rhamnosus 1473 cells; (iii) the overall estimation of co-culture growth behavior by impedometric parameters Lag, Rate, and yEnd. All the data obtained from the in vitro simulation were in agreement, revealing that a slowdown of non-starter growth occurred, while the starter strain was not affected, or slightly stimulated, from the antimicrobial presence. In particular, the growth of Lb. rhamnosus 1473 was delayed without adversely compromise the cells’ integrity, connected with metabolic functions, showing a great potential for use in cheese production.
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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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Tohno, Masanori, Maki Kitahara, Tomohiro Irisawa, Hideyuki Ohmori, Takaharu Masuda, Moriya Ohkuma, and Kiyoshi Tajima. "Lactobacillus mixtipabuli sp. nov. isolated from total mixed ration silage." International Journal of Systematic and Evolutionary Microbiology 65, Pt_6 (June 1, 2015): 1981–85. http://dx.doi.org/10.1099/ijs.0.000204.

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Using a polyphasic taxonomic approach, we investigated three bacterial strains – IWT30T, IWT8 and IWT75 – isolated from total mixed ration silage prepared in Hachimantai, Iwate, Japan. The isolates comprised Gram-stain positive, non-motile, non-spore-forming, catalase-negative, rod-shaped bacteria. Good growth occurred at 15–45 °C and at pH 4.0–7.5. Their major cellular fatty acids were C18:1ω9c and C19:1 cyclo 9,10.The G+C content of genomic DNA of strain IWT30T was 44.6 mol%. Comparative 16S rRNA gene sequence analysis showed that these novel strains belonged to the genus Lactobacillus. These strains shared 100 % 16S rRNA gene sequence similarity and were most closely related to the type strains of Lactobacillus silagei, Lactobacillus odoratitofui, Lactobacillus similis, Lactobacillus collinoides, Lactobacillus paracollinoides and Lactobacillus kimchicus, with sequence similarity values of 99.5, 98.8, 98.7, 97.8, 97.8 and 96.8 %, respectively. The level of DNA–DNA relatedness between these strains and their closest phylogenetic neighbours was less than 30 %. On the basis of additional phylogenetic analysis of pheS and rpoA gene sequences and phenotypic and chemotaxonomic characteristics, we conclude that these three strains represent a novel species of the genus Lactobacillus, for which we propose the name Lactobacillus mixtipabuli sp. nov. The type strain is IWT30T ( = JCM 19805T = DSM 28580T).
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Sandi, Sofia, Fitra Yosi, Meisji Liana Sari, and Nuni Gofar. "The Characteristics and Potential of Lactic Acid Bacteria as Probiotics in Silage Made from Hymenachne acutigluma and Neptunia oleracea lour." E3S Web of Conferences 68 (2018): 01017. http://dx.doi.org/10.1051/e3sconf/20186801017.

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This study aims to determine the characteristics of lactic acid bacteria (LAB) obtained from the silage made from Hymenachne acutigluma and Neptunia oleracea Lour to be used as probiotics. This study used a completely randomized design (CRD), which consists of 3 treatments and 5 replications. The treatment consisted of P1 (silage made from Hymenachne acutigluma), P2 (silage made from 50% of Hymenachne acutigluma and 50% of Neptunia oleracea lour), and P3 (silage made from Neptunia oleracea lour). The variables measured were LAB characteristics including shape, gram staining, catalase, endospore, motility, growth at different temperatures, TSIA, MR, VP, and identification using API Kit. The data were analyzed descriptively. The results showed that there were 9 selected isolates. All isolates are rod-shaped, gram-positive, catalase, endospore, and negative motility, growth at 15 °C negative and at 45 °C positive. TSIA slant and butt test show yellow and negative colors on gas and H2S production, while MR-VP is red and yellow. The conclusions of this study were all isolates belonging to the Lactobacillus plantarum strain with a similarity level of 87.3-99.9 %.
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Endo, Akihito, and Sanae Okada. "Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials." International Journal of Systematic and Evolutionary Microbiology 55, no. 1 (January 1, 2005): 83–85. http://dx.doi.org/10.1099/ijs.0.63248-0.

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Gram-positive, rod-shaped, motile lactic acid bacteria (strains NRIC 0603, NRIC 0604T, NRIC 0605 and NRIC 0606) were isolated from shochu mashes using an enrichment culture approach. These strains clustered in the Lactobacillus casei–Pediococcus group and were closely related to Lactobacillus nagelii and Lactobacillus mali on the basis of 16S rRNA gene sequence similarity. Levels of DNA–DNA relatedness revealed genotypic separation of the four isolates from the above two species. The isolates are therefore considered to represent a novel species, for which the name Lactobacillus satsumensis is proposed. The type strain is NRIC 0604T (=JCM 12392T=DSM 16230T).
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Chao, Shiou-Huei, Masae Sasamoto, Yuko Kudo, Junji Fujimoto, Ying-Chieh Tsai, and Koichi Watanabe. "Lactobacillus odoratitofui sp. nov., isolated from stinky tofu brine." International Journal of Systematic and Evolutionary Microbiology 60, no. 12 (December 1, 2010): 2903–7. http://dx.doi.org/10.1099/ijs.0.019307-0.

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Three Gram-positive-staining strains isolated from fermented stinky tofu brine were rod-shaped, non-motile, asporogenous, facultatively anaerobic, heterofermentative and did not exhibit catalase activity. Comparative analyses of 16S rRNA, rpoA and pheS gene sequences demonstrated that the novel strains were members of the genus Lactobacillus. On the basis of 16S rRNA gene sequence similarity, the type strains of Lactobacillus collinoides (98.6 %), Lactobacillus paracollinoides (98.6 %) and Lactobacillus similis (99.6 %) were the closest neighbours. However, DNA–DNA reassociation values with these strains were less than 10 %. The phenotypic and genotypic features demonstrated that these isolates represent a novel species of the genus Lactobacillus, for which the name Lactobacillus odoratitofui sp. nov. is proposed. The type strain is YIT 11304T (=JCM 15043T =BCRC 17810T =DSM 19909T).
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Dissertations / Theses on the topic "Rod shaped lactobacilli"

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Harris, Lyle Keenan. "Comparison of plasmids from clinical Lactobacillus strains." University of the Western Cape, 2018. http://hdl.handle.net/11394/6439.

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Magister Scientiae - MSc (Biotechnology)
The vaginal mucosa is dominated by Gram positive, rod shaped lactobacilli which serve as a natural barrier against infection. In both healthy and BV infected women Lactobacillus crispatus and Lactobacillus jensennii has been found to be the predominant Lactobacillus species. Many studies have been conducted to assess factors influencing lactobacilli dominance in the vaginal microbiome. However, no study has evaluated the impact of plasmids on the vaginal lactobacilli. In the present study two plasmids, pLc17 and pLc4, isolated from vaginal Lactobacillus species of both healthy and BV infected women were characterized. pLc4 was present in both Lactobacillus crispatus and Lactobacillus jensennii while pLc17 was only present in Lactobacillus crispatus. pLc17 (16663 bp in size) encoded a ribonucleotide diphosphate reductase (RNR), a filamentation induced by cAMP-like (FIC-like) protein and numerous mobile elements.
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Book chapters on the topic "Rod shaped lactobacilli"

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Bhardwaj, Asha, Leena Sapra, Bhupendra Verma, and Rupesh K. Srivastava. "Immunomodulatory Potential of Lactobacillus acidophilus: Implications in Bone Health." In Acidophiles - Fundamentals and Applications [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97063.

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Lactobacillus acidophilus is homofermentative anaerobic rod-shaped gram-positive bacteria. L. acidophilous is one of the most common probiotics and is used for the treatment of various gastrointestinal, metabolic and inflammatory disorders. L. acidophilous produces antimicrobial compounds, maintains gut permeability and prevents dysbiosis. L. acidophilus also shows various other properties such as: it is anticarcinogenic, lowers serum cholesterol level and improves lactase metabolism of host. One of the most significant property of L. acidophilous is that it modulates the immune system and can prevent various inflammatory disorders. L. acidophilous influences several immune cells such as Th17 cells and Tregs. Various studies reported that inflammation induces bone loss and leads to several bone pathologies such as osteoporosis, rheumatoid arthritis and periodontitis. Recent studies have shown the potential of probiotics in preventing inflammation mediated bone loss. L. acidophilous is one of these probiotics and is found capable in inhibition of various bone disorders. L. acidophilous restores the dysregulated immune homeostasis and prevents inflammatory bone loss. Thus, L. acidophilous can be a potential therapeutic for the management of various bone pathologies. In this book chapter we reviewed various immunomodulatory properties of L. acidophilous along with its efficacy in preventing dysbiosis and maintaining gut permeability. We also discussed the potential role of L. acidophilous as a therapeutic for the management of inflammation induced bone disorders.
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