Molecular identification of gut lactic acid bacteria in pigs by macro-arraying techniques

2005 ◽  
Vol 2005 ◽  
pp. 94-94
Author(s):  
N. Thanantong ◽  
W. Wattanakul ◽  
K. Hillman ◽  
S. Edwards ◽  
O. Sparagano
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Species ◽  
Genetic Material ◽  
Phenotypic Properties ◽  
Negative Results ◽  
Cytoplasmic Proteins ◽  
Protein Fingerprinting ◽  
Micro Organisms

Lactic acid bacteria (LAB) consist of many genera, which contain numerous bacterial species. The LAB are Gram-positive, non-spore forming micro-organisms and typically give negative results to the catalase test (Stiles and Holzapfel, 1997). The current classification of LAB combines both phenotypic properties and genotypic examination. Phenotypic studies use the cell wall compositions (mainly for Bifidobacteria), protein fingerprinting which analyse the total soluble cytoplasmic proteins, and the patterns of certain isoenzymes. The gold-standard molecular method to identify LAB is DNA-DNA homology analysis, and molecular methods using specific genetic material patterns of LAB are increasingly being applied as an identification tool. The objective of this study was to develop potential specific oligonucleotide probes for the macro-array identification of LAB.

scholarly journals Orla-Jensen's Classification of Lactic Acid Bacteria

1920 ◽  
Vol 3 (2) ◽  
pp. 143-155 ◽  
Author(s):  
P.G. Heineman
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria

Leuconostoc carnosum Associated with Spoilage of Refrigerated Whole Cooked Hams in Greece

2006 ◽  
Vol 69 (9) ◽  
pp. 2268-2273 ◽  
Author(s):  
JOHN SAMELIS ◽  
JOHANNA BJÖRKROTH ◽  
ATHANASIA KAKOURI ◽  
JOHN REMENTZIS
Keyword(s):  
Fatty Acids ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biochemical Characterization ◽  
Eicosenoic Acid ◽  
Cellular Fatty Acid ◽  
Phenotypic Properties ◽  
Cellular Fatty Acids ◽  
Taxonomic Approach ◽  
Leuconostoc Carnosum

A polyphasic taxonomic approach was used to identify a major atypical group of gas-forming, arginine-negative lactic acid bacteria associated with spoilage of whole (nonsliced) refrigerated (4°C) cooked hams produced in two Greek industrial meat plants. Biochemical characterization revealed that the ham isolates shared their phenotypic properties with Leuconostoc carnosum, Weissella viridescens, and Weissella hellenica. However, gas chromatographic analysis of cellular fatty acids clearly differentiated the ham isolates from the Weissella spp. None of the isolates contained eicosenoic acid (n-C20:1), which is typically synthesized by W. viridescens, but all strains contained high amounts of C19cycl acid, which is absent in W. hellenica and has been found in trace amounts in W. viridescens. All strains had similar cellular fatty acid profiles, which were qualitatively similar to those of the cellular fatty acids of L. carnosum. In addition to the phenotypic and chemotaxonomic tests, three representative isolates were studied using a lactic acid bacteria database, which employs 16S and 23S HindIII restriction fragment length polymorphism patterns as operational taxonomic units in a numerical analysis. The isolate patterns were identical to those of the L. carnosum type strain, NCFB 2776T. Based on the polyphasic taxonomic approach, the dominating lactic acid bacteria group was identified as L. carnosum.

scholarly journals Ethylphenol Formation byLactobacillus plantarum: Identification of the Enzyme Involved in the Reduction of Vinylphenols

2018 ◽  
Vol 84 (17) ◽  
Author(s):  
Laura Santamaría ◽  
Inés Reverón ◽  
Félix López de Felipe ◽  
Blanca de las Rivas ◽  
Rosario Muñoz
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Species ◽  
Alcoholic Beverages ◽  
Genetic Identification ◽  
Detection Methods ◽  
Fermented Foods ◽  
Content Type ◽  
Volatile Phenol ◽  
Off Flavors

ABSTRACTEthylphenols are strong odorants produced by microbial activity that are described as off flavors in several foods.Lactobacillus plantarumis a lactic acid bacterial species able to produce ethylphenols by the reduction of vinylphenols during the metabolism of hydroxycinnamic acids. However, the reductase involved has not been yet uncovered. In this study, the involvement in vinylphenol reduction of a gene encoding a putative reductase (lp_3125) was confirmed by the absence of reduction activity in the Δlp_3125knockout mutant. The protein encoded bylp_3125, VprA, was recombinantly produced inEscherichia coli. VprA was assayed against vinylphenols (4-vinylphenol, 4-vinylcatechol, and 4-vinylguaiacol), and all were reduced to their corresponding ethylphenols (4-ethylphenol, 4-ethylcatechol, and 4-ethylguaiacol). PCR and high-performance liquid chromatography (HPLC) detection methods revealed that the VprA reductase is not widely distributed among the lactic acid bacteria studied and that only the bacteria possessing thevprAgene were able to produce ethylphenol from vinylphenol. However, all the species belonging to theL. plantarumgroup were ethylphenol producers. The identification of theL. plantarumVprA protein involved in hydroxycinnamate degradation completes the route of degradation of these compounds in lactic acid bacteria.IMPORTANCEThe presence of volatile phenols is considered a major organoleptic defect of several fermented alcoholic beverages. The biosynthesis of these compounds has been mainly associated withBrettanomyces/Dekkerayeasts. However, the potential importance of lactic acid bacteria in volatile phenol spoilage is emphasized by reports describing a faster ethylphenol production by these bacteria than by yeasts. The genetic identification of the bacterial vinylphenol reductase involved in volatile phenol production provides new insights into the role of lactic acid bacteria in the production of these off flavors. The development of a molecular method for the detection of ethylphenol-producing bacteria could be helpful to design strategies to reduce the bacterial production of vinylphenols in fermented foods.

Classification of lactic acid bacteria isolated from chigee and mare milk collected in Inner Mongolia

2004 ◽  
Vol 75 (3) ◽  
pp. 245-252 ◽  
Author(s):  
Ying AN ◽  
Yoshikazu ADACHI ◽  
Yasuki OGAWA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Inner Mongolia

scholarly journals KARAKTERISTIK BAKTERI ASAM LAKTAT YANG DIISOLASI DARI SUSU KUDA SUMBA

2019 ◽  
Vol 7 (1) ◽  
pp. 85-92
Author(s):  
Annytha Detha
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Selective Medium ◽  
Plate Count ◽  
Gram Positive ◽  
Negative Results ◽  
Gram Staining ◽  
Total Plate Count ◽  
Agar Media ◽  
Veterinary Laboratory

The purpose of this study was to isolate and identify the lactic acid bacteria found in Sumba mares milk. This research will be carried out from September to November 2017 at the Veterinary Laboratory of the Livestock Service Office of East Nusa Tenggara Province. The research stages are isolation of lactic acid bacteria from Sumba mares milk by growing lactic acid bacteria on MRS agar media, and identifying lactic acid bacteria with gram staining, catalase test, motility test, and total plate count testing. Based on the results of the study, the presence of lactic acid bacteria originating from Sumba mares milk was characterized by the presence of colonies of lactic acid bacteria from Sumba mares milk which grew on MRS media agar as a selective medium for lactic acid bacteria. Based on the results of testing the characteristics of lactic acid bacteria Sumba mares milk has Gram positive, the negative results in the catalase test are characterized by not forming gas bubbles when the bacteria are added with H2O2. Based on the motility test obtained negative results or bacteria are non-motile and the number of lactic acid bacteria that can be a total picture of lactic acid bacteria that exist in Sumba mares milk in milliliter of milk. The conclusion are lactic acid bacteria isolated from Sumba mares milk has characteristic as Gram positive, basil or stem shaped, negative catalase and non motile, and has a total lactic acid bacteria of 3.5 x 108 cfu/ml (est).      

Investigations into the role of specific micro-organisms in the aerobic deterioration of maize silage

1984 ◽  
Vol 102 (1) ◽  
pp. 97-104 ◽  
Author(s):  
M. K. Woolford ◽  
Ann C. Wilkie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dry Matter ◽  
Maize Silage ◽  
Γ Radiation ◽  
Deterioration Process ◽  
Mixed Inocula ◽  
Lower Magnitude ◽  
Micro Organisms

SummaryTwo experiments were undertaken with maize silage, which had been sterilized by subjecting it to a 6 Mrad dose of γ radiation, inoculated with micro-organisms implicated in the aerobic deterioration of silage and subsequently exposed to air. The inocula employed comprised mixed strains of yeasts, bacilli and lactic acid bacteria and combinations of these. The changes which accompanied aerobic deterioration were observed. The major losses of fermentation acids, ethanol, ammonia and dry matter, and increases in total nitrogen and temperature were associated with inocula in which yeasts were represented. Similar changes of a lower magnitude were also observed in silage treated with inocula containing bacteria only, although these were not always accompanied by the growth of these organisms or loss of dry matter. However, when employed in mixed inocula with yeasts, the bacteria proliferated and tended in some instances to increase losses further, suggesting an association between the groups of micro-organisms in the aerobic deterioration process. Losses were also sustained in sterile silage which received no inoculum and the possible reasons for this are discussed.

Lactic acid bacteria: Micro-organisms able to grow in the absence of available iron and copper

1989 ◽  
Vol 11 (6) ◽  
pp. 401-406 ◽  
Author(s):  
B. Bruyneel ◽  
M. vande Woestyne ◽  
W. Verstraete
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Micro Organisms

scholarly journals Testing of selected probiotic properties of lactic acid bacteria isolated from vegetarians and meat-eaters faeces

2014 ◽  
Vol 7 (1) ◽  
pp. 38-43
Author(s):  
Eva Hybenová ◽  
Lucia Birošová ◽  
Kristína Nagyová ◽  
Júlia Štofirová ◽  
Nikoleta Šaková ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Ph Value ◽  
Bacterial Species ◽  
Low Ph ◽  
Hydrolase Activity ◽  
Bile Salt Hydrolase ◽  
Probiotic Properties ◽  
Bile Salt Hydrolase Activity

Abstract The aim of this work was to evaluate presence and properties of lactic acid bacteria in the faeces of 240 volunteers with various nutrition habits (vegetarians versus meat-eaters). Lactic acid bacteria counts in all age groups were nearly 5 or 6 logarithmic orders. Significantly higher amounts were found in women. Subsequently, based on the age and dietary pattern of probands, four samples were selected for isolation of lactic acid bacteria and identification of isolates in order to assign them to bacterial species. About 80 lactic acid bacteria were isolated from the faeces of young (21-30 years) and older (51-60 years) vegetarians and meateaters. The identification of the isolates was based on their morphological and biochemical characteristics. Isolates belong to lactobacilli, bifidobacteria, enterococci and propionibacteria. Surprisingly, bifidobacteria were predominated in older age group. The following probiotic properties were determined: survival at low pH value, and bile salt hydrolase activity. All strains were negative in bile salt hydrolase activity, but their growth was not inhibited in the presence of bile. The results from the study of survival at low pH value showed considerable variability in both dietary groups regardless the age of probands. However, it can be concluded, that bacteria isolated from the samples of older probands were more sensitive to acid pH.

Classification of lactic acid bacteria with UV-resonance Raman spectroscopy

Biopolymers ◽  
2006 ◽  
Vol 82 (4) ◽  
pp. 286-290 ◽  
Author(s):  
K. Gaus ◽  
P. Rösch ◽  
R. Petry ◽  
K.-D. Peschke ◽  
O. Ronneberger ◽  
...  
Keyword(s):  
Raman Spectroscopy ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Resonance Raman Spectroscopy ◽  
Resonance Raman ◽  
Uv Resonance Raman ◽  
Uv Resonance Raman Spectroscopy
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