Three-phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches

2015 ◽  
Vol 24 (13) ◽  
pp. 3372-3389 ◽  
Author(s):  
Wahengbam Romi ◽  
Giasuddin Ahmed ◽  
Kumaraswamy Jeyaram
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bamboo Shoot ◽  
Molecular Approaches ◽  
Three Phase

scholarly journals STUDI VIABILITAS ISOLAT BAKTERI ASAM LAKTAT YANG DIISOLASI DARI ASINAN REBUNG BAMBU TABAH TERHADAP pH RENDAH DAN GARAM EMPEDU

2019 ◽  
Vol 7 (1) ◽  
pp. 1 ◽  
Author(s):  
Nurul Octavia Wasis ◽  
Nyoman Semadi Antara ◽  
Ida Bagus Wayan Gunam
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bile Salt ◽  
Bile Salts ◽  
Salt Resistance ◽  
Low Ph ◽  
Fermented Food ◽  
Bamboo Shoot ◽  
Probiotic Lactic Acid Bacteria ◽  
Mrs Broth

Tabah bamboo shoot pickle is one of the fermented food which is the source of lactic acid bacteria.  Lactic acid bacteria (LAB) is beneficial to health because it has the ability as a probiotic. Lactic acid bacteria that have probiotic criteria should have resistance to low pH and bile salts. This study aims to determine isolates of lactic acid bacteria isolated from tabah bamboo shoot pickle resistant to low pH and bile salts (NaDC). Lactic acid bacteria were tested to low pH by using MRS broth that have different pH (pH 2, pH 3, pH 4 and pH 6.2 as a control) incubated at 37ºC for 3 hours. isolates were survive in low pH then continued in bile salt resistance test with 0.3% bile salt concentration for 15 minutes, 30 minutes, 45 minutes, 60 minutes and 24 hours. The results showed that three isolates out of 88 isolates had ability to grow in low pH and in medium supplemented by NaDC 0,3%. The isolates are AR 3057, AR 3101 and AR 6152 which can be used as candidat of  probiotic. Keywords : Tabah bamboo shoot pickle, lactic acid bacteria, probiotic, low pH, bile salt

scholarly journals Antimicrobial Activity of Lactic Acid Bacteria from Bamboo Shoot Pickles Fermented at 15 oC

2016 ◽  
Vol 10 (2) ◽  
pp. 71-77 ◽  
Author(s):  
LAKSMI HARTAYANIE ◽  
◽  
LINDAYANI LINDAYANI ◽  
MONIKA PALUPI MURNIATI ◽  
◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bamboo Shoot

scholarly journals Diversity, vitality and activities of intestinal lactic acid bacteria and bifidobacteria assessed by molecular approaches

2005 ◽  
Vol 29 (3) ◽  
pp. 477-490 ◽  
Author(s):  
Elaine E. Vaughan ◽  
Hans G.H.J. Heilig ◽  
Kaouther Ben-Amor ◽  
Willem M. de Vos
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Approaches

scholarly journals Molecular approaches for identification and characterization of lactic acid bacteria

2008 ◽  
Vol 9 (4) ◽  
pp. 190-198 ◽  
Author(s):  
Dheeraj MOHANIA ◽  
Ravinder NAGPAL ◽  
Manoj KUMAR ◽  
Aarti BHARDWAJ ◽  
Mukesh YADAV ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Approaches ◽  
Identification And Characterization

scholarly journals Probiotic Potential of Lactic Acid Bacteria from Yellow Bamboo Shoot Fermentation using 2.5% and 5% Brine at Room Temperature

2018 ◽  
Vol 12 (1) ◽  
pp. 30-34
Author(s):  
LINDAYANI LINDAYANI ◽  
◽  
LAKSMI HARTAJANIE ◽  
MONIKA PALUPI MURNIATI ◽  
◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Room Temperature ◽  
Bamboo Shoot ◽  
Probiotic Potential

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
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