Optimization of the Cultivation Medium Composition for Lactic Acid Bacteria

1986 ◽  
pp. 184-184
Author(s):  
Z. Libudzisz ◽  
B. Mansfeld ◽  
E. Kacki ◽  
H. Oberman
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Medium Composition ◽  
Cultivation Medium

A Method of Screening for Highly Inhibitory Lactic Acid Bacteria

1996 ◽  
Vol 59 (7) ◽  
pp. 739-745 ◽  
Author(s):  
GUILLERMO L. KOCIUBINSKI ◽  
PABLO F. PÉREZ ◽  
MARIA C. AÑÓN ◽  
GRACIELA L. DE ANTONI
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inhibition Zone ◽  
Indicator Strain ◽  
Medium Composition ◽  
Standard Curve ◽  
Standard Linear ◽  
Inhibitory Power ◽  
Different Strains ◽  
Exponential Relation

A rapid method of screening for lactic acid bacteria with high inhibitory power was developed. The methodology employed was the agar-diffusion assay, which was standardized for the indicator strain, medium composition, and incubation conditions. The assay was performed in nutrient agar at 30°C with 108 spores of Bacillus subtilis per plate as indicator strain. The inhibition produced by supernatants of lactic acid bacteria cultures harvested at stationary phase was determined. The inhibitory powers of different strains were compared with a standard curve obtained with racemic lactic acid. Results obtained with lactic acid and supernatants of bacterial cultures demonstrate that the diameter of the inhibition zone (d) was related to the pH by the exponential relation d = a exp (− b pH). Results obtained with strains that produced inhibitory substances other than lactic acid could not be fitted into the standard linear curves obtained in the plot of ln d versus pH of lactic acid.

Aflatoxin Production in a Meat Mix Model System in the Presence of Pediococcus and Lactobacillus

1992 ◽  
Vol 55 (8) ◽  
pp. 583-587 ◽  
Author(s):  
ROSA H. LUCHESE ◽  
JOSÉ F. P. MARTINS ◽  
WILKIE F. HARRIGAN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Aspergillus Parasiticus ◽  
Aflatoxin Production ◽  
Model System ◽  
Medium Composition ◽  
Mold Growth ◽  
Processing Conditions ◽  
Irradiated Meat ◽  
Incubation Temperatures

The effect on aflatoxin production by Aspergillus parasiticus of eight individual strains of Pediococcus and Lactobacillus was determined. The study was conducted in an axenic cultural system in which irradiated meat was employed in the formulation of a meat medium. The medium composition and incubation temperatures were simulations of Brazilian salami processing conditions. All single cultures of A. parasiticus supported aflatoxin production. More aflatoxin was produced in samples treated by the addition of lactic acid than in nontreated ones. Aflatoxin was not detected when A. parasiticus was grown with lactic acid bacteria, although visible mold growth was observed in all such cultures.

scholarly journals Influence of Various Carbon Sources on Growth and Biomass Accumulation of Some Lactic Acid Bacteria Strains

2019 ◽  
Vol 70 (7) ◽  
pp. 2434-2438
Author(s):  
Stefana Petrut ◽  
Elena Rusu ◽  
Ioan Sorin Tudorache ◽  
Diana Pelinescu ◽  
Ionela Sarbu ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Metabolic Flux ◽  
Critical Role ◽  
Carbon Sources ◽  
Biomass Accumulation ◽  
Medium Composition ◽  
Starter Cultures ◽  
Wide Range ◽  
De Man

Lactic acid bacteria (LAB) are among the most important group of bacteria, with a critical role in food, pharmaceutical and medical industry. The fast-growing characteristics of LAB strains, their metabolic activity associated with production of many beneficial compounds and most of all, their GRAS status (Generally Recognized As Safe) recommends them as starter cultures for food biotechnology processes. During last decades, LAB strains have also an extensive prophylactic or therapeutic use as probiotics. Due to the fact that there are current limitations in the use of standard MRS media (de Man Rogosa Sharpe), which is selective especially for lactobacilli and enterococci, the aim of the present study was to optimize the growth medium composition for isolating a wide range of LAB strains with biotechnological potential and to improve the biomass accumulation. For this purpose, it has been evaluated the growth of Lactobacillus (L.) rhamnosus ATCC� 9595�, Streptococcus (S.) salivarius subsp. thermophilus ATCC� 19258�, Pediococcus (P.) acidilactici ATCC� 8042�, Lactococcus (L.) lactis 28 and Enterococcus (E.) faecium FFb CMGB L-18 on MRS broth with various carbon sources (glucose, lactose, galactose, maltose, mannose, ribose, arabinose, sucrose, fructose). The results of the study showed that there are interesting differences in the requirements of each analyzed species. The optimization of standard medium composition will be very useful for growth studies as well as metabolic flux studies.

scholarly journals IDENTIFICATION OF LACTIC ACID BACTERIA (BAL) FROM BIOFLOC from TECHNOLOGY WITH TAPIOCA CARBON SOURCES IN RED TILAPIA IN CULTIVATION MEDIA (Oreochromis sp.)

2019 ◽  
Vol 47 (2) ◽  
pp. 158
Author(s):  
Suci Wulandari ◽  
Henni Syawal ◽  
Iesje Lukistyowati ◽  
Iskandar Putra
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Carbon Sources ◽  
Survey Method ◽  
Genus Bacillus ◽  
Cultivation Medium ◽  
Biochemical Characteristics ◽  
Red Tilapia ◽  
Number Of Bacteria ◽  
Total Bacteria

This study aims to determine the types of lactic acid bacteria grown at different pH from floc (clots) which are given carbon sources of tapioca and can increase the number of bacteria in the medium of red tilapia cultivation. The method used is the survey method and experiment by growing bacteria on different pH treatments, namely pH 2, 4 and 6, growing colonies were identified based on morphological and biochemical characteristics. The results of identification found 13 isolates of lactic acid bacteria (BAL) which only grew at pH 4 and 6 of these isolates consisted of the genus Bacillus and Streptococcus. The total bacteria in the cultivation medium ranged from 2x108 to 7x108 CFU / mL.

Lactic acid bacteria and yeasts in kefir grains and kefir made from them

2002 ◽  
Vol 28 (1) ◽  
pp. 1-6 ◽  
Author(s):  
E Simova ◽  
D Beshkova ◽  
A Angelov ◽  
Ts Hristozova ◽  
G Frengova ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Kefir Grains

Development of biotechnology for gluten-free sourdough bakery products with a new microbial composition

2020 ◽  
Vol 29 (12) ◽  
pp. 59-63
Author(s):  
O.I. Parakhina ◽  
◽  
M.N. Lokachuk ◽  
L.I. Kuznetsova ◽  
E.N. Pavlovskaya ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Comparative Assessment ◽  
Starter Cultures ◽  
Bakery Products ◽  
Gluten Free ◽  
Microbial Composition ◽  
Fermentative Activity ◽  
Theoretical Foundations

The research was carried out within the framework of the theme of state assignment № 0593–2019–0008 «To develop theoretical foundations for creating composite mixtures for bakery products using physical methods of exposure that ensure homogeneity, stability of mixtures and bioavailability of nutrients, to optimize diets population of Russia». The data on the species belonging of new strains of lactic acid bacteria and yeast isolated from samples of good quality gluten-free starter cultures are presented. A comparative assessment of the antagonistic and acid-forming activity of strains of lactic acid bacteria and the fermentative activity of yeast was carried out. The composition of microbial compositions from selected strains of LAB and yeast was developed. The influence of the starter culture on the new microbial composition on the physicochemical, organoleptic indicators of the bread quality and resistance to mold and ropy-disease was investigated.

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