Journal articles: '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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Chao, Shiou-Huei, Yuko Kudo, Ying-Chieh Tsai, and Koichi Watanabe. "Lactobacillus futsaii sp. nov., isolated from fu-tsai and suan-tsai, traditional Taiwanese fermented mustard products." International Journal of Systematic and Evolutionary Microbiology 62, Pt_3 (March 1, 2012): 489–94. http://dx.doi.org/10.1099/ijs.0.030619-0.

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Three Gram-stain-positive strains were isolated from fermented mustard and were rod-shaped, non-motile, asporogenous, facultatively anaerobic, homofermentative and did not exhibit catalase activity. Comparative analyses of 16S rRNA, pheS and rpoA gene sequences demonstrated that the novel strains were members of the genus Lactobacillus. On the basis of 16S rRNA gene sequence analysis, the type strains of Lactobacillus crustorum (98.7 % similarity), Lactobacillus farciminis (98.9 %) and Lactobacillus mindensis (97.9 %) were the closest neighbours. However, DNA–DNA reassociation values with these strains were less than 50 %. Phenotypic and genotypic features demonstrated that these isolates represent a novel species of the genus Lactobacillus, for which the name Lactobacillus futsaii sp. nov. is proposed; the type strain is YM 0097T ( = JCM 17355T = BCRC 80278T).

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Oki, Kaihei, Yuko Kudo, and Koichi Watanabe. "Lactobacillus saniviri sp. nov. and Lactobacillus senioris sp. nov., isolated from human faeces." International Journal of Systematic and Evolutionary Microbiology 62, Pt_3 (March 1, 2012): 601–7. http://dx.doi.org/10.1099/ijs.0.031658-0.

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Two Gram-stain-positive strains, YIT 12363T and YIT 12364T, were isolated from human faeces. They were rod-shaped, non-motile, asporogenous, facultatively anaerobic and did not exhibit catalase activity. Comparative analyses of 16S rRNA, pheS and rpoA 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 casei (95.3 % similarity), Lactobacillus paracasei subsp. paracasei (95.6 %), Lactobacillus paracasei subsp. tolerans (95.3 %) and Lactobacillus rhamnosus (95.4 %) were the closest neighbours to strain YIT 12363T. For strain YIT 12364T, the highest similarity values were observed with the type strains of Lactobacillus diolivorans, Lactobacillus parafarraginis and Lactobacillus rapi (95.8, 96.0 and 96.0 %, respectively). Phenotypic and genotypic features demonstrated that these strains each represent a separate novel species of the genus Lactobacillus, and the names Lactobacillus saniviri sp. nov. (type strain YIT 12363T = JCM 17471T = DSM 24301T) and Lactobacillus senioris sp. nov. (type strain YIT 12364T = JCM 17472T = DSM 24302T), respectively, are proposed.

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Ozer, Muhammet, Suleyman Yasin Goksu, Ali Shahverdiani, and Muhammad Mustafa. "Lactobacillus acidophilus-Induced Endocarditis and Associated Splenic Abscess." Case Reports in Infectious Diseases 2020 (April 4, 2020): 1–4. http://dx.doi.org/10.1155/2020/1382709.

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Lactobacillus acidophilus is a rod-shaped, Gram-positive bacterium generally found in the normal flora of the oropharynx, gastrointestinal, and genitourinary tracts. It is commonly known as nonpathogen in the human body. Endocarditis due to Lactobacillus is rarely encountered and associated with impaired immunity. Splenic abscess is also an uncommon infection that classically results from endocarditis or another source of hematogenous seeding. Here, we present the case of bioprosthetic aortic valve endocarditis and associated splenic abscess caused by Lactobacillus acidophilus. The source of the Lactobacillus bacteremia should be investigated because of the risk of life-threatening conditions. Most of the time, identifying Lactobacillus species is challenging and can cause a delay in diagnosis and timely treatment. Especially in patients who have significant underlying clinical conditions, physicians should consider Lactobacillus species as a causative microorganism.

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Groga-Bada, Patrick, Iris I. Mueller, Federico Foschi, Meinrad Gawaz, and Christian Eick. "Mitral Valve Endocarditis due to Lactobacillus." Case Reports in Medicine 2018 (September 4, 2018): 1–3. http://dx.doi.org/10.1155/2018/8613948.

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Lactobacillus species are Gram-positive, facultative anaerobic, rod-shaped bacteria. They belong to the lactic acid bacteria group and are also known as a usual part of the normal flora of the gastrointestinal tract as well as of the urinary and genital tracts. They are an infrequent human pathogen but can induce several infections such as bacteremia and infectious endocarditis. We report the case of an 81-year-old woman with Lactobacillus bacteremia and mitral valve endocarditis as well as splenic abscesses.

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Irisawa, Tomohiro, Naoto Tanaka, Maki Kitahara, Mitsuo Sakamoto, Moriya Ohkuma, and Sanae Okada. "Lactobacillus furfuricola sp. nov., isolated from Nukadoko, rice bran paste for Japanese pickles." International Journal of Systematic and Evolutionary Microbiology 64, Pt_8 (August 1, 2014): 2902–6. http://dx.doi.org/10.1099/ijs.0.063933-0.

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Two strains of lactic acid bacteria, Nu27T and Nu29, were isolated from Nukadoko, rice bran paste for Japanese pickles. The isolates were Gram-stain-positive, rod-shaped, catalase-negative, non-motile and facultatively anaerobic lactic acid bacteria. The isolates showed identical 16S rRNA gene sequences. The closest relatives to strain Nu27T based on 16S rRNA gene sequence similarities were Lactobacillus versmoldensis KU-3T (98.9 % 16S rRNA gene sequence similarity), Lactobacillus nodensis iz4bT (96.3 %) and Lactobacillus tucceti CECT 5290T (97.2 %). DNA–DNA relatedness values revealed genotype separation of the two isolates from the above three species. Based on the physiological, biochemical and genotypic characteristics provided, the isolates represent a novel species of the genus Lactobacillus , for which name is Lactobacillus furfuricola proposed. The type strain is Nu 27T ( = JCM 18764T = NRIC 0900T = DSM 27174T).

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Diaz, Maria, Lizbeth Sayavedra, Amy Atter, Melinda J. Mayer, Shikha Saha, Wisdom Amoa-Awua, and Arjan Narbad. "Lactobacillus garii sp. nov., isolated from a fermented cassava product." International Journal of Systematic and Evolutionary Microbiology 70, no. 5 (May 1, 2020): 3012–17. http://dx.doi.org/10.1099/ijsem.0.004121.

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A novel Gram-positive, catalase negative, rod-shaped strain, FI11369T, was isolated from gari, a traditional West African fermented food derived from cassava. Based on 16S rRNA gene sequence similarity, the closest type strains were Lactobacillus xiangfangensis LMG 26013T (99.4 % similarity), Lactobacillus plajomi NBRC 107333T (99.1 %), Lactobacillus paraplantarum DSM 10667T (99.1 %), Lactobacillus pentosus DSM 20314T (99.0 %), Lactobacillus plantarum subsp. plantarum ATCC 14917T (99.0 %), Lactobacillus modestisalitolerans NBRC 107235T (98.9 %), Lactobacillus plantarum subsp. argentoratensis DSM 16365T (98.9 %) and Lactobacillus daowaiensis NCIMB 15183T (98.8 %). The genome of strain FI11369T was sequenced and the average nucleotide identity (ANI) was compared with its closest relatives. ANI analysis showed that the closest relative, L. xiangfangensis DSM 27103T, had only a 82.4 % similarity. The main fatty acids of FI11369T were saturated C16 : 0 (18.2 %), unsaturated C18 : 1 ω9c (43.8 %) and cyclopropane C19 : 0 cyclo (ω10c and/or ω6; 22.5 %). Based on the genotypic and phenotypic data obtained in this study, a novel Lactobacillus species, Lactobacillus garii sp. nov., with the type strain FI11369T (=NCIMB 15148=DSM 108249), is proposed.

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Osawa, Ro, Tomohiko Fujisawa, and Rüdiger Pukall. "Lactobacillus apodemi sp. nov., a tannase-producing species isolated from wild mouse faeces." International Journal of Systematic and Evolutionary Microbiology 56, no. 7 (July 1, 2006): 1693–96. http://dx.doi.org/10.1099/ijs.0.64147-0.

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A Gram-positive, rod-shaped, non-endospore-forming bacterium, strain ASB1T, able to degrade tannin, was isolated from faeces of the Japanese large wood mouse, Apodemus speciosus. Comparative analysis of the 16S rRNA gene sequence revealed that the strain could be assigned as a member of the genus Lactobacillus. The nearest phylogenetic neighbours were determined as Lactobacillus animalis DSM 20602T (98.9 % 16S rRNA gene sequence similarity) and Lactobacillus murinus ASF 361 (98.9 %). Subsequent polyphasic analysis, including automated ribotyping and DNA–DNA hybridization experiments, confirmed that the isolate represents a novel species, for which the name Lactobacillus apodemi sp. nov. is proposed. The DNA G+C content of the novel strain is 38.5 mol%. The cell-wall peptidoglycan is of type A4α l-lys–d-Asp. The type strain is ASB1T (=DSM 16634T=CIP 108913T).

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Tohno, Masanori, Maki Kitahara, Tomohiro Irisawa, Hidehiko Inoue, Ryuichi Uegaki, Moriya Ohkuma, and Kiyoshi Tajima. "Lactobacillus oryzae sp. nov., isolated from fermented rice grain (Oryza sativa L. subsp. japonica)." International Journal of Systematic and Evolutionary Microbiology 63, Pt_8 (August 1, 2013): 2957–62. http://dx.doi.org/10.1099/ijs.0.048918-0.

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The taxonomic position of three Lactobacillus -like micro-organisms (strains SG293T, SG296 and SG310) isolated from fermented rice grain (Oryza sativa L. subsp. japonica) in Japan was investigated. These heterofermentative lactic acid bacteria were Gram-stain-positive, rod-shaped, facultatively anaerobic, non-motile, non-spore-forming and did not show catalase activity. 16S rRNA gene sequence analysis of strain SG293T revealed that the type strains of Lactobacillus malefermentans (98.3 %), Lactobacillus odoratitofui (96.2 %), Lactobacillus similis (96.1 %), Lactobacillus kimchicus (96.1 %), Lactobacillus paracollinoides (95.9 %) and Lactobacillus collinoides (95.7 %) were the closest neighbours. Additional phylogenetic analysis on the basis of pheS and rpoA gene sequences, as well as biochemical and physiological characteristics, indicated that these three strains were members of the genus Lactobacillus and that the novel isolates had a unique taxonomic position. The predominant cellular fatty acids were C18 : 1ω9c and C19 : 1 cyclo 9,10. Because low DNA–DNA hybridization values among the isolates and Lactobacillus malefermentans JCM 12497T were observed, it is proposed that these unidentified isolates be classified as a novel species of the genus Lactobacillus , Lactobacillus oryzae sp. nov. The type strain is SG293T ( = JCM 18671T = DSM 26518T).

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Liang, Zhi-Qi, Sathiyaraj Srinivasan, Yeon-Ju Kim, Ho-Bin Kim, Hong-Tao Wang, and Deok-Chun Yang. "Lactobacillus kimchicus sp. nov., a β-glucosidase-producing bacterium isolated from kimchi." International Journal of Systematic and Evolutionary Microbiology 61, no. 4 (April 1, 2011): 894–97. http://dx.doi.org/10.1099/ijs.0.017418-0.

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A Gram-reaction-positive, non-spore-forming, rod-shaped, non-motile, β-glucosidase-producing bacterium, designated DCY51T, was isolated from kimchi, a Korean fermented vegetable food. 16S rRNA gene sequence analysis revealed that strain DCY51T belonged to the genus Lactobacillus and exhibited highest 16S rRNA gene sequence similarity with Lactobacillus paracollinoides AB 74 (96.9 %), L. similis JCM 2765T (96.9 %), L. collinoides JCM 1123T (96.7 %) and L. hilgardii DSM 20176T (95.5 %). Subsequently, pheS sequence analysis confirmed that strain DCY51T formed a distinct lineage within the Lactobacillus plantarum group. The major polar lipid of strain DCY51T was phosphatidylethanolamine and minor amounts of phosphatidylglycerol and diphosphatidylglycerol were found. Phenotypic characteristics and DNA–DNA relatedness indicated that strain DCY51T was clearly distinguished from other type strains of species of the genus Lactobacillus. A novel species, Lactobacillus kimchicus sp. nov., is proposed, with type strain DCY51T ( = KCTC 12976T = JCM 15530T).

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Ehrmann, Matthias A., Patrick Preissler, Markus Danne, and Rudi F. Vogel. "Lactobacillus paucivorans sp. nov., isolated from a brewery environment." International Journal of Systematic and Evolutionary Microbiology 60, no. 10 (October 1, 2010): 2353–57. http://dx.doi.org/10.1099/ijs.0.018077-0.

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A Gram-stain-positive, catalase-negative and rod-shaped bacterium was isolated from a brewery environment. Its phylogenetic affiliation was determined by using 16S rRNA gene sequence analysis. It was found that strain TMW 1.1424T belongs to the genus Lactobacillus, with the three nearest neighbours Lactobacillus parabrevis LMG 11984T (97 %), Lactobacillus brevis DSM 20054T (95.9 %) and Lactobacillus hammesii DSM 16381T (96.2 %). Comparative sequencing of additional phylogenetic marker genes tuf and pheS confirmed the 16S rRNA gene sequence tree topology. The DNA G+C content of strain TMW 1.1424T is 46.6 mol%. Genomic DNA–DNA relatedness values with L. brevis DSM 20054T, L. parabrevis LMG 11984T and L. hammesii DSM 16381T do not exceed 52.8 %, revealing that the novel isolate represents a separate genomic species. The strain can be distinguished from other related species of the genus Lactobacillus by physiological and biochemical tests. Based on biochemical, physiological and phylogenetic data, it is proposed that the new isolate be classified as a novel species of the genus Lactobacillus, Lactobacillus paucivorans sp. nov. The type strain is TMW 1.1424T (=DSM 22467T =LMG 25291T).

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Tohno, Masanori, Maki Kitahara, Ryuichi Uegaki, Tomohiro Irisawa, Moriya Ohkuma, and Kiyoshi Tajima. "Lactobacillus hokkaidonensis sp. nov., isolated from subarctic timothy grass (Phleum pratense L.) silage." International Journal of Systematic and Evolutionary Microbiology 63, Pt_7 (July 1, 2013): 2526–31. http://dx.doi.org/10.1099/ijs.0.047027-0.

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Four strains of Gram-positive, non-spore-forming, rod-shaped, catalase-negative and non-motile lactic acid bacteria, LOOC260T, LOOC253, LOOC273 and LOOC279, were isolated from timothy grass (Phleum pratense L.) silage produced in Hokkaido, a subarctic region of Japan. These isolates grew at 4–37 °C, indicating the psychrotolerant nature of these strains. Phylogenetic analysis on the basis of 16S rRNA and pheS gene sequences, as well as biochemical and physiological characteristics, indicated that these four strains were members of the genus Lactobacillus . 16S rRNA gene sequence analysis of strain LOOC260T demonstrated that the closest neighbours were the type strains of Lactobacillus suebicus (97.7 %), Lactobacillus oligofermentans (96.7 %) and Lactobacillus vaccinostercus (96.7 %). Strain LOOC260T showed low levels of DNA–DNA association with Lactobacillus suebicus JCM 9504T (14.7±3.5 %), Lactobacillus oligofermentans JCM 16175T (15.1±4.8 %) and Lactobacillus vaccinostercus JCM 1716T (10.7±3.0 %). The cell wall contained meso-diaminopimelic acid and the major fatty acids were C18 : 1ω9c and C19 : 1 cyclo 9,10. On the basis of phenotypic, physiological and phylogenetic evidence, these isolates represent a novel species of the genus Lactobacillus , for which the name Lactobacillus hokkaidonensis sp. nov. is proposed. The type strain is LOOC260T ( = JCM 18461T = DSM 26202T).

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Nielsen, Dennis S., Ulrich Schillinger, Charles M. A. P. Franz, José Bresciani, Wisdom Amoa-Awua, Wilhelm H. Holzapfel, and Mogens Jakobsen. "Lactobacillus ghanensis sp. nov., a motile lactic acid bacterium isolated from Ghanaian cocoa fermentations." International Journal of Systematic and Evolutionary Microbiology 57, no. 7 (July 1, 2007): 1468–72. http://dx.doi.org/10.1099/ijs.0.64811-0.

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Three Gram-positive, catalase-negative, motile, rod-shaped strains, designated L486, L489T and L499, were isolated from fermenting cocoa. These organisms produced dl-lactic acid from glucose without gas formation. Ammonia was not produced from arginine. Acid was produced from amygdalin, d-cellobiose, aesculin, d-fructose, d-glucose, d-galactose, d-mannitol, d-mannose, N-acetylglucosamine, l-rhamnose, sucrose, salicin and d-trehalose. The cell walls contained peptidoglycan of the d-meso-diaminopimelic acid type. A 16S rRNA gene sequence analysis revealed that the isolates belong phylogenetically to the genus Lactobacillus and are closely related to Lactobacillus nagelii, Lactobacillus vini and Lactobacillus satsumensis. Low DNA–DNA reassociation values were obtained between the isolates and the phylogenetically closest neighbours. On the basis of the genetic and phenotypic results, the isolates are considered to represent a novel species, for which the name Lactobacillus ghanensis is proposed. The type strain is L489T (=DSM 18630T=CCUG 53453T).

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Chang, Chi-huan, Yi-sheng Chen, Tzu-tai Lee, Yu-chung Chang, and Bi Yu. "Lactobacillus formosensis sp. nov., a lactic acid bacterium isolated from fermented soybean meal." International Journal of Systematic and Evolutionary Microbiology 65, Pt_1 (January 1, 2015): 101–6. http://dx.doi.org/10.1099/ijs.0.070938-0.

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A Gram-reaction-positive, catalase-negative, facultatively anaerobic, rod-shaped lactic acid bacterium, designated strain S215T, was isolated from fermented soybean meal. The organism produced d-lactic acid from glucose without gas formation. 16S rRNA gene sequencing results showed that strain S215T had 98.74–99.60 % sequence similarity to the type strains of three species of the genus Lactobacillus ( Lactobacillus farciminis BCRC 14043T, Lactobacillus futsaii BCRC 80278T and Lactobacillus crustorum JCM 15951T). A comparison of two housekeeping genes, rpoA and pheS, revealed that strain S215T was well separated from the reference strains of species of the genus Lactobacillus . DNA–DNA hybridization results indicated that strain S215T had DNA related to the three type strains of species of the genus Lactobacillus (33–66 % relatedness). The DNA G+C content of strain S215T was 36.2 mol%. The cell walls contained peptidoglycan of the d-meso-diaminopimelic acid type and the major fatty acids were C18 : 1ω9c, C16 : 0 and C19 : 0 cyclo ω10c/C19 : 1ω6c. Phenotypic and genotypic features demonstrated that the isolate represents a novel species of the genus Lactobacillus , for which the name Lactobacillus formosensis sp. nov. is proposed. The type strain is S215T ( = NBRC 109509T = BCRC 80582T).

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Akter, Mursheda, Rubeyatul Jannnat, and Tasfia Tasnim Nova. "Lactobacillus species As a Cause of Urinary Tract Infection." Journal of Dhaka Medical College 27, no. 2 (March 10, 2020): 215–17. http://dx.doi.org/10.3329/jdmc.v27i2.45837.

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Lactobacillus is a genus of Gram-positive, facultative anaerobic or microaerophilic, rod-shaped, non-spore-forming bacteria.1 In human, they constitute a significant component of microbial flora at a number of body sites, such as the digestive system, urinary system, and genital system. Lactobacillus species are normally a major part of the vaginal microbial flora.2,3,4 As a normal bacterial flora of the vagina the organisms are typically considered contaminants when cultured from urine specimens of female patients. Here we describe the case of a female patient with chronic pyuria and urinary tract symptoms in which Lactobacillus spp. was determined to be the causative microorganism. After proper treatment the patient gets well soon. J Dhaka Medical College, Vol. 27, No.2, October, 2018, Page 215-217

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Tohno, Masanori, Maki Kitahara, Tomohiro Irisawa, Takaharu Masuda, Ryuichi Uegaki, Moriya Ohkuma, and Kiyoshi Tajima. "Lactobacillus silagei sp. nov., isolated from orchardgrass silage." International Journal of Systematic and Evolutionary Microbiology 63, Pt_12 (December 1, 2013): 4613–18. http://dx.doi.org/10.1099/ijs.0.053124-0.

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A Gram-reaction-positive, facultatively anaerobic, non-spore-forming and catalase-negative rod-shaped bacterial strain, designated IWT126T, was isolated from orchardgrass (Dactylis glomerata L.) silage preserved in Hachimantai, Iwate, Japan. The isolate showed growth at 15–45 °C, pH 3.5–7.5 and with 4.0 % (w/v) NaCl. The cell wall peptidoglycan did not contain meso-diaminopimelic acid, and the DNA G+C content was 45.6 mol%. The major cellular fatty acids were C16 : 0 and C19 : 1 cyclo 9,10. Based on 16S rRNA gene sequence similarity, strain IWT126T was classified as a member of the genus Lactobacillus and was most closely related to Lactobacillus odoratitofui YIT 11304T (98.7 %), Lactobacillus similis JCM 2765T (98.5 %), Lactobacillus collinoides JCM 1123T (97.6 %), Lactobacillus paracollinoides DSM 15502T (97.6 %) and Lactobacillus kimchicus DCY51T (96.9 %). Based on sequence analysis of the phenylalanyl-tRNA synthase α-subunit (pheS) gene, strain IWT126T was well separated from its phylogenetic neighbours in the genus Lactobacillus . Based on physiological, biochemical and genotypic results, as well as low DNA–DNA relatedness to recognized phylogenetic relatives in the genus Lactobacillus , classification of strain IWT126T as a representive of a novel species named Lactobacillus silagei sp. nov. is proposed. The type strain is IWT126T ( = JCM 19001T = DSM 27022T).

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Tohno, Masanori, Yasuhiro Tanizawa, Yoichiro Kojima, Mitsuo Sakamoto, Yasukazu Nakamura, Moriya Ohkuma, and Hisami Kobayashi. "Lactobacillus salitolerans sp. nov., a novel lactic acid bacterium isolated from spent mushroom substrates." International Journal of Systematic and Evolutionary Microbiology 69, no. 4 (April 1, 2019): 964–69. http://dx.doi.org/10.1099/ijsem.0.003224.

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A taxonomic study of a Gram-stain-positive, rod-shaped, non-motile, non-spore-forming, catalase-negative bacterium, strain YK43T, isolated from spent mushroom substrates stored in Nagano, Japan was performed. Growth was detected at 15–45 °C, pH 5.0–8.5, and 0–10 % (w/v) NaCl. The genomic DNA G+C content of strain YK43T was 43.6 mol%. The predominant fatty acids were C16 : 0, C18 : 1 ω9c and summed feature 8. Based on 16S rRNA gene sequence analysis, the type strains of Lactobacillus acidipiscis (sequence similarity, 97.6 %) and Lactobacillus pobuzihii (97.4 %) were most closely related to YK43T. The average nucleotide identities were 74.1 % between strain YK43T and L. acidipiscis DSM 15836T and 74.0 % between YK43T and L. pobuzihii E100301T. Based on a multilocus sequence analysis, comparative genomic analysis and a range of phenotypic and chemotaxonomic characteristics, strain YK43T represents a novel species of the genus Lactobacillus , for which the name Lactobacillus salitolerans sp. nov. is proposed. The type strain is YK43T (=JCM 31331T = DSM 103433T).

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Mudawaroch, Roisu Eny, Setiyono Setiyono, Lies Mira Yusiati, and Edi Suryanto. "Isolation and Identification of Lactic Acid Bacteria on Boiler Chicken." Elkawnie 6, no. 2 (December 30, 2020): 287. http://dx.doi.org/10.22373/ekw.v6i2.7015.

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

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Lin, Shih-Ting, Li-Ting Wang, Hsing-Min Wang, Tomohiko Tamura, Koji Mori, Lina Huang, and Koichi Watanabe. "Lactobacillus suantsaicola sp. nov. and Lactobacillus suantsaiihabitans sp. nov., isolated from suan-tsai, a traditional fermented mustard green product of Taiwan." International Journal of Systematic and Evolutionary Microbiology 70, no. 5 (May 1, 2020): 2972–80. http://dx.doi.org/10.1099/ijsem.0.003522.

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Four Gram-stain-positive strains, R7T, R11, R19T and R27, were isolated from suan-tsai, a traditional fermented mustard green product of Taiwan. Cells were rod-shaped, non-motile, non-haemolytic, asporogenous, facultatively anaerobic, heterofermentative, and did not exhibit catalase and oxidase activities. Comparative analyses of 16S rRNA, pheS and rpoA gene sequences demonstrated that these novel strains were members of the genus Lactobacillus . 16S rRNA and the concatenated pheS and rpoA gene sequence similarities between strains R7T and R11, and strains R19T and R27 were very high (>99.8 % similarity), respectively. On the basis of 16S rRNA gene sequence similarities, the type strains of Lactobacillus paralimentarius (98.5 %), Lactobacillus kimchii (98.5 %), Lactobacillus alimentarius (98.1 %) and Lactobacillus bobalius (98.1 %) were the closest neighbours to strains R7T and R11, and the type strains of Lactobacillus brevis (98.9 %), Lactobacillus cerevisiae (98.4 %), Lactobacillus hammesii (98.4 %), Lactobacillus koreensis (98.4 %) and Lactobacillus yonginensis (98.0 %) were the closest neighbours to strains R19T and R27, respectively. The average nucleotide identity values of R7T and R19T with the closely related type strains were 78.9–80.1% and 75.7–80.5 %, respectively. The digital DNA–DNA hybridization values were 22.8–23.6% and 21.0–23.1 %, respectively. Phenotypic and genotypic test results demonstrated that these strains represent two novel species of the genus Lactobacillus , for which the name Lactobacillus suantsaicola sp. nov. (R7T=BCRC 81127T=NBRC 113530T) and Lactobacillus suantsaiihabitans sp. nov. (R19T=BCRC 81129T=NBRC 113532T) are proposed.

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Lei, Xiao, Guipeng Sun, Jingli Xie, and Dongzhi Wei. "Lactobacillus curieae sp. nov., isolated from stinky tofu brine." International Journal of Systematic and Evolutionary Microbiology 63, Pt_7 (July 1, 2013): 2501–5. http://dx.doi.org/10.1099/ijs.0.041830-0.

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A lactic acid bacterium, strain CCTCC M 2011381T, isolated from the brine of the traditional Chinese snack, stinky tofu, was studied to determine its taxonomic position. It was a Gram-stain-positive, non-motile, facultatively anaerobic rod-shaped bacterium that did not exhibit catalase activity. The DNA G+C content of the strain was 44.1 % and its peptidoglycan was characterized by the presence of meso-diaminopimelic acid. Levels of 16S rRNA gene sequence similarity between strain CCTCC M 2011381T and the most closely related species Lactobacillus senioris JCM 17472T, Lactobacillus parafarraginis JCM 14109T and Lactobacillus diolivorans JCM 12183T were 96.5, 96.4 and 96.4 %, respectively. Combined with data from high-resolution genomic markers recA, rpoA and pheS, strain CCTCC M 2011381T was classified as representing a novel species. The strain could also be distinguished from other related species of the genus Lactobacillus by its physiological and biochemical characteristics. Based on the phylogenetic, physiological and biochemical data, it is proposed that the new isolate can be classified as representing a novel species of the genus Lactobacillus , for which the name Lactobacillus curieae sp. nov. (type strain CCTCC M 2011381T = S1L19T = JCM 18524T) is proposed.

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Collins, M. D., J. A. E. Farrow, B. A. Phillips, S. Feresu, and D. Jones. "Classification of Lactobacillus divergens, Lactobacillus piscicola, and some catalase-negative, asporogenous, rod-shaped bacteria from poultry in a new genus, Carnobacterium." INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY 58, no. 11 (November 1, 2008): 2672. http://dx.doi.org/10.1099/ijs.0.66155-0.

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Collins, M. D., J. A. E. Farrow, B. A. Phillips, S. Ferusu, and D. Jones. "Classification of Lactobacillus divergens, Lactobacillus piscicola, and Some Catalase-Negative, Asporogenous, Rod-Shaped Bacteria from Poultry in a New Genus, Carnobacterium." International Journal of Systematic Bacteriology 37, no. 4 (October 1, 1987): 310–16. http://dx.doi.org/10.1099/00207713-37-4-310.

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Bui, Thi Phuong Nam, Yeon-Ju Kim, Jun-Gyo In, and Deok-Chun Yang. "Lactobacillus koreensis sp. nov., isolated from the traditional Korean food kimchi." International Journal of Systematic and Evolutionary Microbiology 61, no. 4 (April 1, 2011): 772–76. http://dx.doi.org/10.1099/ijs.0.021386-0.

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A lactic acid bacterium, strain DCY50T, isolated from the traditional Korean food kimchi, was studied to determine its taxonomic position. The strain was Gram-stain-positive, catalase-negative, facultatively anaerobic, rod-shaped and motile. The genomic DNA G+C content was 49 mol% and the peptidoglycan structure was of the A4α (l–Lys–d-Asp) type. Chemotaxonomic markers of the strain were consistent with its classification in the genus Lactobacillus. Comparisons of 16S rRNA and rpoA gene sequences showed that strain DCY50T was most closely related to the type strains of Lactobacillus parabrevis (98.4 and 91.6 % similarity, respectively, for the 16S rRNA and rpoA genes), L. hammesii (98.0 and 91.2 %), L. brevis (97.6 and 93.3 %) and L. senmaizukei (97.4 and 90.5 %). DNA–DNA relatedness of strain DCY50T to these type strains was below 36 %. According to the genotypic and phenotypic data, strain DCY50T could be differentiated from all known Lactobacillus species and should be classified in a novel species, for which the name Lactobacillus koreensis sp. nov. is proposed; the type strain is DCY50T ( = KCTC 13530T = JCM 16448T).

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Muniyandi, Kokila, Ganesh Punamalai, Nandhini Chandrasekaran, and Yoganathan Kamaraj. "RAW COW MILK AS A POTENTIAL SOURCE OF BENEFICIAL LACTIC ACID BACTERIA (LAB)." Bacterial Empire 4, no. 1 (March 5, 2021): 37–39. http://dx.doi.org/10.36547/be.2021.4.1.37-39.

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Milk itself is also considered to be one of the nature habitats of the LAB, It contains the many other nutrients and including protein and lactose. The aim of the research was a isolation and identification of naturally occurring lactic acid bacteria from cow raw milk. A total of ninety isolates of lactic acid bacteria were collected of which seven genera belonging to Lactobacillus (29.32%), Lactococcus (23.68%), Leuconostoc (21.09%), Streptococcus (12.09%), Aerococcus (9.09%), Pediococcus (17.09%) and Enterococcus (12.09%) were identified. Leuconostoc, Enterococcus, Pediococcus, Lactococcus, and Aerococcus were cocci and rod shape of Lactobacillus. In the current study, Lactobacillus (29.32%) was the main genera of lactic acid bacteria identified from cow raw milk samples. We can conclude from this research that raw cow milk is a good source of healthy lactic acid bacteria.

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Aslam, Zubair, Wan-Taek Im, Leonid N. Ten, Myung-jin Lee, Kyoung-Ho Kim, and Sung-Taik Lee. "Lactobacillus siliginis sp. nov., isolated from wheat sourdough in South Korea." International Journal of Systematic and Evolutionary Microbiology 56, no. 9 (September 1, 2006): 2209–13. http://dx.doi.org/10.1099/ijs.0.64321-0.

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The taxonomic position of two lactic-acid-producing bacterial strains, isolated from wheat sourdough in South Korea, was studied using a polyphasic approach. Phylogenetic analysis on the basis of 16S rRNA gene sequences and biochemical and physiological characteristics indicated these two strains to be members of the genus Lactobacillus. They had high 16S rRNA gene sequence similarity (98.5 %) with Lactobacillus rossiae DSM 15814T and very low (<94.0 %) similarity with any other recognized species of the genus Lactobacillus. These two strains (designated M1-212T and M2-236) were heterofermentative, facultatively anaerobic, Gram-positive, non-spore-forming, non-motile, short rod-shaped bacteria. The optimum growth temperature for these strains was 30 °C (no growth at 15 or 45 °C) and they were able to tolerate 5 % (w/v) NaCl. The G+C content of the genomic DNA of the two strains was 45.5 mol%, within the range of values reported for the genus Lactobacillus (32–53 mol%). The peptidoglycan was of the A3α (l-lys–d-glu–l-Ala) type. Physiological, biochemical and genotypic data, as well as results of DNA–DNA hybridization of the genomic DNA with one of the closest phylogenetic relatives, L. rossiae DSM 15814T, indicated that the strains represent a novel species of the genus Lactobacillus, for which the name Lactobacillus siliginis sp. nov. is proposed. The type strain is M1-212T (=KCTC 3985T=NBRC 101315T).

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Hoang, Van-An, Yeon-Ju Kim, Ngoc-Lan Nguyen, Si-Kwan Kim, and Deok-Chun Yang. "Lactobacillus vespulae sp. nov., isolated from gut of a queen wasp (Vespula vulgaris)." International Journal of Systematic and Evolutionary Microbiology 65, Pt_10 (October 1, 2015): 3326–32. http://dx.doi.org/10.1099/ijsem.0.000420.

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A Gram-stain-positive, oxidase- and catalase-negative, rod-shaped, facultatively anaerobic bacterial strain, DCY75T, was isolated from a queen wasp (Vespula vulgaris). Growth occurred at 4–37 °C (optimum, 30 °C), at pH 3.5–8.0 (optimum, pH 5.0–6.0) and with ≤ 7.0 % (w/v) NaCl. Strain DCY75T produced gas during growth on glucose. Phylogenetic analysis based on 16S rRNA gene sequences indicated that strain DCY75T belonged to the genus Lactobacillus and was closely related to Lactobacillus sanfranciscensis ATCC 27651T and Lactobacillus lindneri DSM 20690T at sequence similarities of 96.7 and 96.4 %, respectively. A comparison of two housekeeping genes, pheS and rpoA, revealed that strain DCT75T was well separated from other species of the genus Lactobacillus. Strain DCY75T produced d- and l-lactic acid isomers in a ratio of 22.5 : 77.5 (v/v). The major fatty acids were summed feature 8 (comprising C18 : 1ω7c and/or C18 : 1ω6c), C16 : 0, C18 : 1ω9c and C18 : 0.The peptidoglycan structure was of the A4α (l-Lys–d-Asp) type. Cell-wall sugars were glucose, galactose and ribose. The DNA G+C content was 35.5 ± 1.3 mol%. Based on phenotypic and genotypic properties, strain DCY75T represents a novel species of the genus Lactobacillus, for which the name Lactobacillus vespulae sp. nov. is proposed. The type strain is DCY75T ( = KCTC 21023T = JCM 19742T).

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Yi, Eun-Ji, Jung-Eun Yang, Jung Min Lee, YongJin Park, Sang-Yong Park, Heon-sub Shin, MooChang Kook, and Tae-Hoo Yi. "Lactobacillus yonginensis sp. nov., a lactic acid bacterium with ginsenoside converting activity isolated from Kimchi." International Journal of Systematic and Evolutionary Microbiology 63, Pt_9 (September 1, 2013): 3274–79. http://dx.doi.org/10.1099/ijs.0.045799-0.

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A Gram-reaction-positive, non-motile, non-spore-forming, catalase-negative, facultatively anaerobic, rod-shaped, β-glucosidase-producing lactic acid bacterium, designated strain THK-V8T, was isolated from the Korean fermented food, Kimchi, and its taxonomic position was investigated by using a polyphasic approach. Strain THK-V8T was able to grow at 4–40 °C (optimum, 30 °C) and pH 4.0–7.0 (optimum, pH 6.0). Strain THK-V8T had the ability to transform ginsenoside Rb1 to Rd. On the basis of 16S rRNA gene sequence similarity data, strain THK-V8T was shown to belong to the genus Lactobacillus . Strain THK-V8T was related to Lactobacillus koreensis DCY50T (98.8 % sequence similarity), Lactobacillus parabrevis LMG 11984T (97.7 %), Lactobacillus senmaizukei L13T (97.5 %), Lactobacillus hammesii TMW1.1236T (97.3 %) and Lactobacillus brevis ATCC 14687T (97.2 %). Subsequently, sequence analysis of the RNA polymerase alpha subunit gene (rpoA) confirmed that strain THK-V8T showed a maximum rpoA gene sequence similarity value of 93 % with Lactobacillus brevis LMG 6906T. The G+C content of the genomic DNA was 47.8 mol%. The DNA–DNA hybridization values between strain THK-V8T and Lactobacillus parabrevis DCY50T and Lactobacillus parabrevis LMG 11984T were 46.1±4.9 % and 10.6±2.9 %, respectively. The major fatty acids were summed feature 7 (comprised of C19 : 0 cyclo ω10c/19ω6), C14 : 0, C16 : 0 and C18 : 1ω9c. The cell wall peptidoglycan was of the A4α l-Lys–d-Asp type. The phenotypic and molecular properties indicated that strain THK-V8T represents a novel species within the genus Lactobacillus , for which the name Lactobacillus yonginensis sp. nov. is proposed. The type strain is THK-V8T ( = KACC 16236T = JCM 18023T).

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Tanizawa, Yasuhiro, Hisami Kobayashi, Masaru Nomura, Mitsuo Sakamoto, Masanori Arita, Yasukazu Nakamura, Moriya Ohkuma, and Masanori Tohno. "Lactobacillus buchneri subsp. silagei subsp. nov., isolated from rice grain silage." International Journal of Systematic and Evolutionary Microbiology 70, no. 5 (May 1, 2020): 3111–16. http://dx.doi.org/10.1099/ijsem.0.004138.

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Two Gram-stain-positive, rod-shaped, non-motile, non-spore-forming, catalase-negative bacteria, designated strains SG162T and NK01, were isolated from Japanese rice grain silage and total mixed ration silage, respectively. They were initially identified as Lactobacillus buchneri based on the 16S rRNA gene sequence similarities. However, the two strains were separated into a distinct clade from L. buchneri DSM 20057T (=JCM 1115T) through whole-genome sequence-based characterization, forming an infraspecific subgroup together with strains CD034 and S42, whose genomic sequences were available in the public sequence database. Strains within the subgroup shared 99.4–99.7 % average nucleotide identity (ANI) and 97.5–99.0 % digital DNA–DNA hybridization (dDDH) with each other, albeit 96.9–97.0 % ANI and 76.0–76.6 % dDDH against DSM 20057T. Strains SG162T and NK01 could utilize more substrates as sole carbon sources than DSM 20057T, potentially owing to the abundance of genes involved in carbon metabolism, especially the Entner–Doudoroff pathway. The inability of γ-aminobutyric acid (GABA) production was evidenced by the lack of glutamate decarboxylase and glutamate/GABA antiporter genes in the new subgroup strains. Strain SG162T grew at 10–45 °C (optimum, 30 °C), pH 3.5–8.0, and 0–8 % (w/v) NaCl. Its genomic DNA G+C content was 44.1 mol%. The predominant fatty acids were C16 : 0, C19 : 0 cyclo ω8c, and summed feature 8. On the basis of the polyphasic characterization findings, strains SG162T and NK01 represent a novel subspecies of L. buchneri , for which the name Lactobacillus buchneri subsp. silagei subsp. nov. is proposed. The type strain is SG162T (=JCM 32599T=DSM 107969T), and strains CD034 and S42 are also transferred to L. buchneri subsp. silagei.

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Kim, Jandi, Joon Yong Kim, Min-Soo Kim, Seong Woon Roh, and Jin-Woo Bae. "Lactobacillus kimchiensis sp. nov., isolated from a fermented food." International Journal of Systematic and Evolutionary Microbiology 63, Pt_4 (April 1, 2013): 1355–59. http://dx.doi.org/10.1099/ijs.0.037572-0.

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A novel bacterium was isolated from a traditional fermented food, kimchi. The morphology, physiology, biochemical properties and 16S rRNA gene sequence of strain L133T were studied. Strain L133T was Gram-reaction-positive, catalase-negative and homofermentative, with rod-shaped cells that formed cream colonies. Cells grew in the presence of 0–5 % (w/v) NaCl (optimum, 1–2 %), at pH 5.0–9.0 (optimum, pH 7.0–8.0) and at 15–37 °C (optimum, 25 °C). Comparative 16S rRNA gene and pheS sequence analysis of strain L133T indicated that the strain belonged to the genus Lactobacillus . The major fatty acids were identified as C18 : 1ω9c, C16 : 0 and C18 : 0, and the cell wall contained peptidoglycan of the l-Lys–d-Asp type. DNA–DNA relatedness values between strain L133T and related species were below 11±0.4 %. The DNA G+C content of strain L133T was 35.7 mol%. Analysis of 16S rRNA gene sequences, as well as physiological and biochemical tests, identified genotypic and phenotypic differences between strain L133T and other species of the genus Lactobacillus . Based on these analyses, strain L133T is proposed to be a novel species of the genus Lactobacillus , named Lactobacillus kimchiensis. The type strain is L133T ( = KACC 15533T = JCM 17702T = DSM 24716T).

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Tohno, Masanori, Maki Kitahara, Tomohiro Irisawa, Takaharu Masuda, Ryuichi Uegaki, Moriya Ohkuma, and Kiyoshi Tajima. "Description of Lactobacillus iwatensis sp. nov., isolated from orchardgrass (Dactylis glomerata L.) silage, and Lactobacillus backii sp. nov." International Journal of Systematic and Evolutionary Microbiology 63, Pt_10 (October 1, 2013): 3854–60. http://dx.doi.org/10.1099/ijs.0.051920-0.

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Two bacterial strains, designated IWT246T and IWT248, were isolated from orchardgrass (Dactylis glomerata L.) silage from Iwate prefecture, Japan, and examined for a taxonomic study. Both organisms were rod-shaped, Gram-stain-positive, catalase-negative, facultatively anaerobic and homofermentative. The cell wall did not contain meso-diaminopimelic acid and the major fatty acids were C18 : 1ω9c and C19 cyclo 9,10/:1. Comparative analyses of 16S rRNA, pheS and rpoA gene sequences revealed that these strains were novel and belonged to the genus Lactobacillus . Based on 16S rRNA gene sequence similarity, the isolates were most closely related to the type strains of the following members of the genus Lactobacillus : Lactobacillus coryniformis subsp. coryniformis (96.7 % similarity), L. coryniformis subsp. torquens (96.6 %), L. bifermentans (95.5 %) and L. rennini (94.1 %). However, the 16S rRNA gene sequences of both IWT246T and IWT248 were 99.7 % similar to that of ‘ Lactobacillus backi’ JCM 18665; this name has not been validly published. Genotypic, phenotypic and chemotaxonomic analyses confirmed that these novel strains occupy a unique taxonomic position. DNA–DNA hybridization experiments demonstrated genotypic separation of the novel isolates from related Lactobacillus species. The name Lactobacillus iwatensis sp. nov. is proposed for the novel isolates, with strain IWT246T ( = JCM 18838T = DSM 26942T) as the type strain. Our results also suggest that ‘L. backi’ does represent a novel Lactobacillus species. The cells did not contain meso-diaminopimelic acid in their cell-wall peptidoglycan and the major fatty acids were C16 : 0, C19 cyclo 9,10/:1 and summed feature 10 (one or more of C18 : 1ω11c, C18 : 1ω9t, C18 : 1ω6t and unknown ECL 17.834). We therefore propose the corrected name Lactobacillus backii sp. nov., with the type strain JCM 18665T ( = LMG 23555T = DSM 18080T = L1062T).

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Karim, Md Abdul, Nazneen Akhter, and Sirajul Hoque. "Bacterial status and pollution level in the water of Gulshan Lake, Dhaka." Bangladesh Journal of Zoology 40, no. 2 (March 29, 2013): 165–73. http://dx.doi.org/10.3329/bjz.v40i2.14309.

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Water samples were collected from four selected sites of the Gulshan lake during four different seasons. Four different media were used to study the aerobic heterotrophic, enteric and related bacterial abundance. Aerobic heterotrophic bacterial abundance ranged between 1×106 and 9×106 cfu/100 ml, while enteric and related bacterial abundance in SS agar, MacConkey agar and Cetrimide agar media ranged between 1×103 and 3×105 cfu/100 ml, between 1×104 and 1×107, and between 1×100 and 1.4×103 cfu/100 ml, respectively. Among 40 bacterial isolates 14 were selected out of which seven were Gram-positive and seven were Gramnegative. Among Gram-positive isolates, six were rod-shaped spore former belonging to Bacillus and Lactobacillus, while another one was coccoid in shape and under the genus Planococcus. Out of seven Gram-negative isolates, two were the members of Pseudomonas, remaining five were Morganella, Neisseria, Escherichia, Aeromonas and Enterobacter. Inorganic nutrients like NH4+-N, NO3+-N, NO2+-N and PO4+ values were found to be satisfactory from pollution point of view. The presence of different bacterial isolates indicate that the Gulshan lake water was polluted with chemical and bacterial pollutants. DOI: http://dx.doi.org/10.3329/bjz.v40i2.14309 Bangladesh J. Zool. 40(2): 165-173, 2012

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Betancur, César, Yordan Martínez, Guillermo Tellez-Isaias, Mavir Carolina Avellaneda, and Borja Velázquez-Martí. "In Vitro Characterization of Indigenous Probiotic Strains Isolated from Colombian Creole Pigs." Animals 10, no. 7 (July 15, 2020): 1204. http://dx.doi.org/10.3390/ani10071204.

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Three lactic acid strains were isolated from feces of the native Zungo Pelado breed of pigs (n = 5) and presumably identified as belonging to the Lactobacillaceae family by morphological techniques showing that they were Gram-positive/rod-shaped and catalase- and oxidase-negative. They were then identified by biochemical tests using API 50CHL as Lactobacillus plantarum (CAM6), Lactobacillus brevis (CAM7), and Lactobacillus acidophilus (CL4). However, 16S rRNA identification showed that all three strains were Lactobacillus plantarum. Additionally, all three isolates were able to grow in pH 3 and 4. Interestingly, the growth of the CAM7 strain decreased at pH 5.6 compared to that of the CAM6 strain (p < 0.05), and the growth of the CL4 strain was reduced at pH 7(p < 0.05). All three candidates showed good growth on bile salts (≥0.15%), and CAM6 and CAM7 showed better tolerance at higher concentrations (0.30%). Similarly, all strains tolerated sodium chloride (NaCl) concentrations from 2 to 10%. These strains also grew well at all temperatures tested (30, 37, and 42 °C). The CAM6 strain showed in vitro antibacterial activity against selected enteropathogenic bacteria (Escherichia coli strain NBRC 102203 and Salmonella enterica serovar Typhimurium 4.5.12) and commensal bacteria (Klebsiella pneumoniae ATCC BAA-1705D-5 and Pseudomonas aeruginosa ATCC 15442) and resistance to all antibiotics except amoxicillin. Further studies to evaluate the effects of these probiotic candidate strains in commercial pigs are currently underway.

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Mahari, Tadesse, and Berhanu A. Gashe. "A survey of the microflora of raw and pasteurized milk and the sources of contamination in a milk processing plant in Addis Ababa, Ethiopia." Journal of Dairy Research 57, no. 2 (May 1990): 233–38. http://dx.doi.org/10.1017/s0022029900026844.

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SummaryThe microorganisms present in raw and pasteurized milk and the sources of contamination in the milk after it had arrived at the processing plant in Addis Ababa were studied. The lowest count registered for raw milk samples was 4 × 107cfu/ml while the highest was 1 × 109cfu/ml. Pasteurized milk had mesophilic aerobic counts of 7 × 105cfu/ml as it left the pasteurizing unit, but the population increased 2- to 4-fold as a result of subsequent contamination. Of the total counts in raw milk, psychrophilic, thermoduric and thermophilic organisms made up 98·l, 1·4 and 0·5% respectively. In pasteurized milk, the amounts were 53·0, 39·5 and 7·5% respectively. Samples of milk pasteurized in the laboratory contained only 74·5% thermoduric and 25·5% thermophilic organisms. The isolates mostly belonged to the generaBacillus, Streptococcus, Lactobacillus, Arthrobacter, Alcaligenes, AeromonasandPseudomonas. Cocci were more predominant than rod-shaped bacteria. Of the rod-shaped bacteria, 73% were Gram-negative. The utensils holding the raw and pasteurized milk and the plastic sheets used for bagging the pasteurized milk contributed unusually high numbers of bacteria which were either thermoduric or thermophilic. More isolates were obtained from the pasteurized than the raw milk. The keeping quality of the pasteurized milk was found to be much lower than that of the laboratory-pasteurized milk.

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Tat, Truong Quoc, and Nguyen Duy Khanh. "Isolation, identification and investigation some biochemical properties of lactic acid bacteria from “Mam sac chua” and “Com me” in Tien Giang province." ENGINEERING AND TECHNOLOGY 11, no. 1 (March 24, 2021): 11–20. http://dx.doi.org/10.46223/hcmcoujs.tech.en.11.1.1736.2021.

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The objective of this study was isolate, identify and investigate some biochemical properties of strains of lactic acid bacteria from “com me” and “mam sac chua” in Tien Giang province. Nineteen strains of LAB were isolated from four “com me” and three “mam sac chua” samples. They have characterized of lactic acid bacteria such as: halo rings in MRS agar environment added 0,85% CaCO3, rod-shaped cells, Gram positive, catalate and oxidase negative. All 19 strains of LAB were able to produce lactic acid in MRS broth (1,01 – 2,23 mg/ mL after 24 hours). Three strains of LAB were isolated from “com me” were able to produce lactic acid in MRS broth at salt concentration of 0, 2, 4 and 6% (0,57 – 1,29 mg/ mL after 24 hours). In particular, strains of LAB were coded ML3 and ML4 produced the highest lactic acid and VB strain was the most salinity tolerance. Therefore, these three srains were choosed to identify species by molecular biology technique. The results of identification were Staphylococcus piscifermentans VB, Lactobacillus plantarum ML3 and Lactobacillus plantarum ML4 because they are 99% homologous to S. piscifermentans and L. plantarum.

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Sulaiman, Irshad M., Emily Jacobs, Steven Simpson, and Khalil Kerdahi. "Multilocus Genetic Characterization of Lactobacillus fermentum Isolated from Ready-to-Eat Canned Food." Journal of Food Protection 80, no. 6 (May 3, 2017): 963–68. http://dx.doi.org/10.4315/0362-028x.jfp-16-546.

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ABSTRACTThe primary mission of the U.S. Food and Drug Administration is to enforce the Food, Drug, and Cosmetic Act and regulate food, drug, and cosmetic products. Thus, this agency monitors the presence of pathogenic microorganisms in these products, including canned foods, as one of the regulatory action criteria and also ensures that these products are safe for human consumption. This study was carried out to investigate the effectiveness of pathogen control and integrity of ready-to-eat canned food containing Black Bean Corn Poblano Salsa. A total of nine unopened and recalled canned glass jars from the same lot were examined initially by conventional microbiologic protocols that involved a two-step enrichment, followed by streaking on selective agar plates, for the presence of gram-positive and gram-negative bacteria. Of the eight subsamples examined for each sample, all subsamples of one of the containers were found positive for the presence of slow-growing rod-shaped, gram-positive, facultative anaerobic bacteria. The recovered isolates were subsequently sequenced at rRNA and gyrB loci. Afterward, multilocus sequence typing (MLST) was performed characterizing 11 additional known MLST loci (clpX, dnaA, dnaK, groEL, murC, murE, pepX, pyrG, recA, rpoB, and uvrC). Analyses of the nucleotide sequences of rRNA, gyrB, and 11 MLST loci confirmed these gram-positive bacteria recovered from canned food to be Lactobacillus fermentum. Thus, the DNA sequencing of housekeeping MLST genes can provide species identification of L. fermentum and can be used in the canned food monitoring program of public health importance.

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Chishty, Nadim, Srinivasan R, Dinesh K. Kumawat, Yogesh Franklin, and Anil Tripathi. "Diversity of Lactic Acid Bacteria in dairy products of Southern Rajasthan." South Asian Journal of Experimental Biology 3, no. 2 (May 12, 2013): 92–96. http://dx.doi.org/10.38150/sajeb.3(2).p92-96.

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Lactic acid bacteria (LAB) are a group of gram positive, non spore forming, cocci or rod shaped, catalase negative and fastidious organisms. They are considered as “GRAS” (Generally Recognized As Safe) organisms. A total of 86 bacterial isolates were isolated from different samples of raw milk, buttermilk and curd by using MRS agar and M17 agar. Lactic Acid Bacteria have similar nutritional and growth requirements, it becomes difficult and laborious to identify them by classical methods. Hence, molecular typing was attempted to find the diversity, 16S rDNA gene amplification was done using specific 16S rDNA primers and amplified gene products were digested with different restriction endonuclease enzymes. Further the 16S rDNA sequencing was carried out and the sequences were compared with the available gene sequences in NCBI website by using BLASTn. All isolates obtained from dairy products were accurately identified as Lc. lactis, Lb. plantarum, Leu. mesenteroides, E. durans, Lb. fermentum, Lc. garviae and Lb. casei. The predominant LAB were Lactobacillus casei and Leu. mesenteroides, which were isolated from all sampling sites. The results demonstrate that traditional fermented dairy products from different regions of Rajasthan have complex compositions of LAB species.

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Wongsen, Siwaporn, Duangporn Werawatganon, and Somying Tumwasorn. "Lactobacillus plantarum B7 attenuates Salmonella typhimurium infection in mice: preclinical study in vitro and in vivo." Asian Biomedicine 12, no. 5 (October 1, 2019): 211–18. http://dx.doi.org/10.1515/abm-2019-0022.

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Abstract Background Salmonella typhimurium is a cause of gastroenteritis including diarrhea. Lactobacillus plantarum is a probiotic widely used to prevent and treat diarrhea. Objectives To determine the protective effects of L. plantarum B7 on diarrhea in mice induced by S. typhimurium. Methods Inhibition of S. typhimurium growth by L. plantarum B7 was determined using an agar spot method. Mice were divided into 3 groups (n = 8 each): a control group, an S group administered 3 × 109 CFU/mL S. typhimurium, and an S + LP group administered 1 × 109 CFU/mL L. plantarum B7 and 3 × 109 CFU/mL S. typhimurium daily for 3 days. Counts of S. typhimurium and percentage of fecal moisture content (%FMC) were determined from stool samples. Serum levels of tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and CXCL1 were determined. Results L. plantarum B7 produced a clear zone on S. typhimurium. There were significantly less S. typhimurium in the feces from mice in the S+LP group than in the S group. Serum levels of TNF-α, IL-6, and CXCL1 in mice from the S group were significantly higher than levels in the S+LP and control groups. Feces from mice in the S group were soft and loose, whereas in the S+LP group they were hard and rod shaped. The %FMC in the S+LP group was significantly less than in the S group. Conclusions L. plantarum B7 can inhibit growth of S. typhimurium, decrease levels of proinflammatory cytokines, and attenuate symptoms of diarrhea induced in mice by S. typhimurium.

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Yusmarini, Yusmarini, Usman Pato, Vonny Setiaries Johan, Akhyar Ali, and Kusumaningrum Kusumaningrum. "Karakterisasi Bakteri Asam Laktat Amilolitik dari Industri Pengolahan Pati Sagu." Agritech 37, no. 1 (March 10, 2017): 96. http://dx.doi.org/10.22146/agritech.17014.

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Amylolytic lactic acid bacteria are a group of bacteria that are capable to use starch as the carbon source. The objectives of this research were to characterize, and identify the lactic acid bacteria from sago starch processing industry, which might be used to modify the sago starch. There were 39 isolates isolated from sago processing industry, and 36 of them were presumed as lactic acid bacteria. From 36 isolates suspected as lactic acid bacteria, 9 of them had amylolytic properties. Morphological identification results show that the 9 isolates were l Gram-positive bacteria, negative catalase, rod shape, and 5 isolates produced gas, while 4 isolates did not produce gas. The ability to produce amylase varied among isolates and isolate RN2.12112 had the higher amylolytic ability than others. Results show that the nine isolates identified as lactic acid bacteria were dominated by Lactobacillus plantarum 1. ABSTRAKBakteri asam laktat (BAL) yang bersifat amilolitik adalah bakteri asam laktat yang mampu memanfaatkan pati sebagai substratnya. Tujuan penelitian adalah untuk mengkarakterisasi sifat amilolitik dan mengidentifikasi bakteri asam laktat yang mempunyai kemampuan amilolitik untuk memodifikasi pati sagu. Hasil penelitian memperoleh 39 isolat dari industri pengolahan sagu dan 36 diantaranya diduga sebagai bakteri asam laktat. Sembilan dari 36 isolat yang diduga bakteri asam laktat mempunyai sifat amilolitik. Sembilan isolat yang bersifat amilolitik selanjutnya diidentifikasi secara morfologi yang meliputi pewarnaan Gram, bentuk sel, uji katalase, dan uji kemampuan fermentasi. Hasil identifikasi secara morfologi menunjukkan bahwa kesembilan isolat termasuk kelompok bakteri Gram positif, katalase negatif, bentuk basil, dan lima isolat menghasilkan gas sedangkan empat isolat tidak menghasilkan gas. Kemampuan isolat untuk menghasilkan amilase bervariasi dan isolat RN2.12112 mempunyai kemampuan amilolitik lebih tinggi dibanding isolat lainnya. Hasil identifikasi menunjukkan bahwa dari sembilan isolat yang diidentifikasi didominasi oleh Lactobacillus plantarum 1.

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Bien, Thanh T. L. "Isolation and identification of lactic acid bacteria from vegetable-growing soils in Da Lat, Lam Dong." Journal of Agriculture and Development 19, no. 04 (June 30, 2020): 1–9. http://dx.doi.org/10.52997/jad.1.04.2020.

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Lactic acid bacteria (LAB) have been used for decades in agriculture to improve soils, control disease and promote plant growth. LAB have been isolated from fermented food, milks and plants, however, a few studies of LAB from soils have been reported. This study aimed to isolate, screen and identify LAB from vegetable-growing soils collected from Da Lat (Lam Dong province). From 33 soil samples, 25 LAB isolates were selected on MRS agar supplemented with 1% CaCO3. The LAB isolates formed small, creamy white, convex, entire margin colonies, and were Gram-positive, catalase-negative and rod-shaped bacteria. Based on the acid-producing capacity, five LAB isolates (DT2, CT3, CC2, XL7 and S2) that produced clear zones around colonies due to the solubilization of CaCO3 with diameters ranged from 1.03 - 1.33 cm, and 11.8 - 14.3 mg/mL acid after 2-day incubation at 30oC. All selected LAB isolates showed the capacity to inhibit the growth of Fusarium oxysporum at level 1 (inhibitory rates in range of 10.66 - 19.96%), and Phytopthora sp. at level 3 (inhibitory rates in range of 50.86 - 57.44%) after 3 days. The isolates did not inhibit against E. coli and Staphylococcus but inhibit the growth of Bacillus spizizenii and Salmonella typhi with average inhibition diameters in range of 3.33 - 4.90 mm and 2.43 - 3.37 mm, respectively, after 1-day incubation. The five LAB isolates were molecularly determined to be Lactobacillus plantarum with 97 - 100% similarities

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Bron, Peter A., Maria Marco, Sally M. Hoffer, Esther Van Mullekom, Willem M. de Vos, and Michiel Kleerebezem. "Genetic Characterization of the Bile Salt Response in Lactobacillus plantarum and Analysis of Responsive Promoters In Vitro and In Situ in the Gastrointestinal Tract." Journal of Bacteriology 186, no. 23 (December 1, 2004): 7829–35. http://dx.doi.org/10.1128/jb.186.23.7829-7835.2004.

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ABSTRACT In this paper we describe the growth, morphological, and genetic responses of Lactobacillus plantarum WCFS1 to bile. Growth experiments revealed that a stepwise increase in the porcine bile concentration led to a gradual decrease in the maximal growth rate. Moreover, the final density reached by an L. plantarum culture growing in MRS containing 0.1% bile was approximately threefold lower than that in MRS lacking bile. The morphology of the cells grown in MRS containing 0.1% bile was investigated by scanning electron microscopy, which revealed that cells clumped together and had rough surfaces and that some of the cells had a shrunken and empty appearance, which clearly contrasted with the characteristic rod-shaped, smooth-surface morphology of L. plantarum cells grown in MRS without bile. An alr complementation-based genome-wide promoter screening analysis was performed with L. plantarum, which led to identification of 31 genes whose expression was potentially induced by 0.1% porcine bile. Remarkably, 11 membrane- and cell wall-associated functions appeared to be induced by bile, as were five functions involved in redox reactions and five regulatory factors. Moreover, the lp_0237 and lp_0775 genes, identified here as genes that are inducible by bile in vitro, were previously identified in our laboratory as important for L. plantarum in vivo during passage in the mouse gastrointestinal tract (P. A. Bron, C. Grangette, A. Mercenier, W. M. de Vos, and M. Kleerebezem, J. Bacteriol. 186:5721-5729, 2004). A quantitative reverse transcription-PCR approach focusing on these two genes confirmed that the expression level of lp_0237 and lp_0775 was significantly higher in cells grown in the presence of bile and cells isolated from the mouse duodenum than in cells grown on laboratory medium without bile.

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Ha, Thi Quyen, and Thi Minh Tu Hoa. "Selection of lactic acid bacteria producing bacteriocin." Journal of Vietnamese Environment 8, no. 5 (January 17, 2017): 271–76. http://dx.doi.org/10.13141/jve.vol8.no5.pp271-276.

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Lactic acid bacteria were isolated from 10 samples of the traditionally fermented foods (5 samples of Vietnamese fermented pork roll and 5 samples of the salted field cabbage) and 5 samples of fresh cow milks collected from households in Vietnam. 22 strains of lactic acid bacteria were isolated for inhibition to Lactobacillus plantarum JCM 1149. Of these, only 2 strains including DC1.8 and NC1.2 have rod shape, the others have coccus shape. 7 strains showing higher antibacterial activity were selected for checking spectrum of antibacteria with indicator bacteria consistting of Bacillus subtilis ATCC 6633, Enterococcus faecium JCM 5804 and Staphylococcus aureus TLU. By which, 3 strains including NC3.5 (from Vietnamese fermented pork roll), DC1.8 (from salted field cabbage) and MC3.19 (from fresh cow milk) were selected because of their higher antibacterial ability. However, the antibacterial activity of the lactic acid bacteria can be based on their disposable compounds and some other antibacterial compounds produced during their growth (such as lactic acid, H2O2, bacteriocins, etc.). For seeking lactic acid bacteria with capability of producing bacteriocins, antibacterial compounds with protein nature, 3 above strains were checked sensitiveness to proteases (including protease K, papain, α – chymotrypsin and trypsin). Because bacteriocins are proteinaceous antibacterial compounds, so their antibacterial activity will be reduced if proteases are added. The result showed DC1.8 and MC3.19 were capable of producing bacteriocin during culture process. They were identified as Lactobacillus acidophilus and Lactococcus lactis and classified, respectively, based on analysis chemical characterisitcs by standard API 50 CHL kit and phylogeny relationship by 16s rRNA sequences. Các chủng vi khuẩn lactic được phân lập từ 10 mẫu thực phẩm lên men truyền thống (5 mẫu nem chua, 5 mẫu dưa cải bẹ muối) và 5 mẫu sữa bò tươi được thu thập từ các hộ gia đình ở Việt Nam. 22 chủng vi khuẩn lactic đã được phân lập với tiêu chí có khả năng kháng lại vi khuẩn kiểm định Lactobacillus plantarum JCM 1149. Trong số đó, 2 chủng DC1.8 và NC1.2 có tế bào hình que, các chủng còn lại có tế bào hình cầu. 7 chủng thể hiện hoạt tính kháng khuẩn cao được lựa chọn để xác định phổ kháng khuẩn rộng hơn với ba loài vi khuẩn kiểm định Bacillus subtilis ATCC 6633, Enterococcus faecium JCM 5804 và Staphylococcus aureus TLU. Từ đó lựa chọn được 3 chủng có hoạt tính kháng khuẩn cao hơn hẳn. Các chủng này gồm NC3.5 phân lập từ nem chua, DC1.8 phân lập từ dưa cải bẹ muối và MC3.19 phân lập từ sữa bò tươi. Tuy nhiên, hoạt tính kháng khuẩn của vi khuẩn lactic bao gồm những hợp chất nội tại có trong nó và cả những hợp chất được sinh ra trong quá trình phát triển của nó (như axit lactic, H2O2, bacteriocin, …). Với định hướng tìm chủng vi khuẩn lactic có khả năng sinh bacteriocin, chất kháng khuẩn có bản chất protein, 3 chủng trên được kiểm tra độ nhạy cảm với các protease (gồm protease K, papain, α – chymotrypsin và trypsin). Do bacteriocin là chất kháng khuẩn có bản chất protein nên hoạt tính kháng khuẩn của chúng sẽ bị giảm nếu protease được bổ xung vào. Kết quả lựa chọn được chủng DC1.8 và MC3.19 có khả năng sinh bacteriocin. Hai chủng này được phân loại đến loài nhờ vào phân tích đặc điểm sinh hóa bằng kit API 50 CHL và mối quan hệ di truyền thông qua trình tự gen 16s rRNA. Kết quả phân loại đã xác định chủng DC1.8 thuộc loài Lactobacillus acidophilus và chủng MC3.19 thuộc loài Lactococcus lactis.

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Journal articles on the topic 'Rod shaped lactobacilli'

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