scholarly journals Isolation and Biochemical Characterization of Lactic Acid Bacteria from Fermented Foods

2021 ◽  
Vol 10 (10) ◽  
pp. 584-600
Author(s):  
Sirisha J. Lakshmi ◽  
K. Lakshmi A. Vijaya Gopal
Keyword(s):  
Biochemical Characterization ◽  
Food Samples ◽  
Fermented Food ◽  
Fermented Foods ◽  
Biochemical Tests ◽  
Test Reaction ◽  
Negative Results ◽  
Oxidase Test ◽  
Positive Results

Probiotics are considered as successful major category of food supplements. Probiotics can be functional foods because their health benefits are essentially higher than traditional nutritional products. Probiotic bacteria was collected from home made and commercial fermented food samples. A total of 30 food samples were collected from local areas of Guntur in Andhra Pradesh. Bacteria were isolated on MRS agar medium after observation of growth and pure culture was obtained by sub-culturing on the same medium. Purity of each culture was confirmed by morphological investigation, Gram’s staining and further identification by specific biochemical tests. The isolates from both dairy and non-dairy fermented foods were identified as rods, bacilli, cocci and chain shape. While some isolates showed positive results some showed negative results for catalase test, methyl red test, oxidase test, aescualin fermentation, starch hydrolysis, arginine hydrolysis, citrate utilization and voges prausker’s test reaction. Based on morphological, cultural and biochemical characterization of 16 bacterial isolates out of 30 were identified as Lactobacillus spp.

scholarly journals Phenotypic and molecular characterization of different isolates of Lactobacillus plantarum from four Nigerian fermented foods for use as probiotics in aquaculture

2018 ◽  
Vol 5 (10) ◽  
pp. 329-337
Author(s):  
Daniel Olusegun Diyaolu ◽  
Fatuyi Olanipekun Ekundayo ◽  
Emmanuel Adedayo Fasakin ◽  
Olabode Thomas Adebayo
Keyword(s):  
16S Rrna ◽  
Lactobacillus Plantarum ◽  
Biochemical Characterization ◽  
Bacterial Species ◽  
Fermented Food ◽  
Rrna Gene ◽  
Fermented Foods ◽  
Slight Variation ◽  
16S Rna

This study aimed at identifying Lactobacillus plantarum from fermented maize, sorghum, soyabeans and cassava, using both phenotypic method and 16S RNA sequencing, as well as determining similarity or otherwise among recovered isolates. Biochemical characterization of isolates recovered from these fermented foods revealed that L. plantarum occurred in all fermented food examined, with slight variation in their abilities to ferment some sugars (arabinose, dulbitol and mannitol). These phenotypically identified isolates were also confirmed to be L. plantarum by 16S rRNA sequencing, having close relatedness (> 95%) with other isolates available in the gene bank. However, intragenomic heterogeneity of the 16S rRNA gene was observed among these L. plantarum isolates. The result obtained in this finding pinpoints the need to evaluate the beneficial effects each strain of L. plantarum may possess as promising probiotics, rather than generalising common effects for all strains of this bacterial species.

scholarly journals ISOLATION AND CHARACTERIZATION OF ACTIVE PROBIOTIC ORGANISMS IN FERMENTED ZEA MAYS, PENTADETHRA MACROPHYLLA BENTH,AND RICINUS COMMUNIS

2021 ◽  
Vol 9 (4) ◽  
pp. 512-516
Author(s):  
Sunday S. Agbem ◽  
Keyword(s):  
Ricinus Communis ◽  
Food Samples ◽  
Primary Objective ◽  
Fermented Food ◽  
Bacillus Species ◽  
Fermented Foods ◽  
Isolation And Characterization ◽  
Micro Organisms ◽  
Protein Rich

Active probiotic organisms are good bacteria considered to be live micro-organisms that are obtained from fermented foods. Evidence has shown that probiotics are essential in human health. This studys primary objective is to isolate and characterize the active probiotic organisms present in certain fermented food samples. Maize, African oil bean, and castor oil were subjected to analysis. The result found the presence of active probiotic organisms such as Pedioccocus, Lactobacillus, Micrococcus, and Bacillus species. The study concluded that these organisms are responsible for the fermentation of carbohydrates and protein-rich seeds.

scholarly journals Taxonomic characterization of nine strains isolated from clinical and environmental specimens, and proposal of Corynebacterium tuberculostearicum sp. nov.

2004 ◽  
Vol 54 (4) ◽  
pp. 1055-1061 ◽  
Author(s):  
Carole Feurer ◽  
Dominique Clermont ◽  
François Bimet ◽  
Adina Candréa ◽  
Mary Jackson ◽  
...  
Keyword(s):  
Gene Sequence ◽  
Fatty Acid Content ◽  
Food Samples ◽  
Cell Protein ◽  
Rrna Gene ◽  
Biochemical Tests ◽  
Taxonomic Analysis ◽  
Gene Sequence Analysis ◽  
Taxonomic Characterization

Nine unidentified Gram-positive, lipophilic corynebacteria were isolated from clinical and food samples and subjected to a polyphasic taxonomic analysis. The bacteria were distinguished from Corynebacterium species with validly published names by biochemical tests, fatty acid content and whole-cell protein analysis. Comparative 16S rRNA gene sequence analysis demonstrated unambiguously that the nine strains were related phylogenetically to the species ‘Corynebacterium tuberculostearicum’ and represented a distinct subline within the genus Corynebacterium. On the basis of both phenotypic and phylogenetic evidence, the formal description of Corynebacterium tuberculostearicum sp. nov. is proposed. The type strain of C. tuberculostearicum is Medalle XT (=LDC-20T=CIP 107291T=CCUG 45418T=ATCC 35529T).

scholarly journals Prevalence of Vibrio alginolyticus in Sediment Samples of River and Coastal Areas of Bangladesh

2016 ◽  
Vol 29 (1) ◽  
pp. 1-6 ◽  
Author(s):  
R Siddiqui ◽  
MM Alam ◽  
MN Naser ◽  
Y Otomo ◽  
M Yasmin ◽  
...  
Keyword(s):  
Fish Population ◽  
Vibrio Alginolyticus ◽  
Live Cells ◽  
Economic Damage ◽  
Biochemical Tests ◽  
Marine Animals ◽  
Isolation And Characterization ◽  
Vibrio Pathogens ◽  
Positive Results

Vibrio alginolyticus has been thought to be a halophilic marine bacterium that causes diarrhea, otitis media and wound infection through the consumption of raw or inappropriately cooked sea food. It is one of the main Vibrio pathogens affecting marine animals, such as marine fish, shrimp and shellfish which lead to large economic damage. Although there are reports on the presence of this organism in the coastal area of other countries, not so much work has been done on the isolation and characterization of this species in Bangladesh. The present study was, therefore, undertaken to isolate and characterize V. alginolyticus organisms isolated from the rivers (fresh water) and estuaries (brackish water) of Bangladesh. A total of 9 isolates of Vibrio species were obtained from different water bodies (three from Meghna river, two from Shangu river and four from estuary) and provisionally identified as Vibrio alginolyticus following standard biochemical tests. All these 9 strains showed same pattern of antibiotic resistance to ampicillin, streotomycin, penicillin, but sensitive to nalidixic acid. In the virulence properties test, two isolates showed positive results for toxR gene and none of the isolates showed positive results for tdh gene. Challenge experiments in Singhi fish (Heteropneustes fossi) with the live cells and the culture filtrate prepared from the V. alginolyticus showed high mortality of the fish population. All these studies suggest the presence of pathogenic V. alginolyticus strains in the river water and estuarine bodies of Bangladesh and the extracellular toxin(s) of the V. alginolyticus might be one of the causes for fish mortality.Bangladesh J Microbiol, Volume 29, Number 1, June 2012, pp 1-6

Assessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE

2011 ◽  
Vol 2 (4) ◽  
pp. 273-281 ◽  
Author(s):  
L.M. Dalmacio ◽  
A.K. Angeles ◽  
L.L. Larcia ◽  
M. Balolong ◽  
R. Estacio
Keyword(s):  
Bacterial Diversity ◽  
16S Rdna ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Acetic Acid Bacteria ◽  
Food Samples ◽  
Fermented Food ◽  
Probiotic Bacteria ◽  
Rrna Gene ◽  
Fermented Foods ◽  
16S Rdna Pcr

The bacterial population in several Philippine fermented food preparations was assessed by PCR-denaturing gradient gel electrophoresis (PCR-DGGE) of the 16S rRNA gene (16S rDNA). Genomic DNA was isolated directly from alamang (fermented shrimp paste), burong isda (fermented fish and rice), burong hipon (fermented shrimp and rice), burong mustasa (fermented mustard leaves), tuba (sugar cane wine), suka (vinegar) and sinamak (spiced vinegar) using one of two protocols, namely – MoBio DNA Extraction Kit procedure and a cetyltrimethylammonium bromide-based method. Samples recalcitrant to both methods underwent enrichment in three culture broths prior to DNA isolation. Isolated DNA was amplified using nested primer pairs targeting the bacterial 16S rDNA. PCR products were subjected to DGGE to elucidate the bacterial diversity in each fermented food. 16S rDNA sequence analyses revealed that lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were dominant in the food samples. The LAB identified were Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus panis, Lactobacillus pontis and Weissella cibaria. Identified AAB were Acetobacter pomorum, Acetobacter ghanensis, Acetobacter orientalis, and Acetobacter pasteurianus. Among these, L. fermentum, L. plantarum and W. cibaria are established probiotic bacteria, while L. panis and L. pontis are potential probiotic bacteria. This finding would increase the appeal and significance of local fermented foods to consumers. Furthermore, the majority of the identified bacteria in the study have not been reported before in culture-dependent studies of similar food preparations. As such, some of the bacterial 16S rDNA obtained were cloned to have an initial partial bacterial 16S rDNA library for Philippine fermented foods.

scholarly journals Caracterización bioquímica del síndrome nefrótico de una población pediátrica en Villahermosa, Tabasco. / Biochemical characterization of the nephrotic syndrome of a pediatric population in Villahermosa, Tabasco.

2019 ◽  
Vol 4 (1) ◽  
Author(s):  
Josefina Salomón-Cruz
Keyword(s):  
Nephrotic Syndrome ◽  
Retrospective Study ◽  
Biochemical Characterization ◽  
Clinical Laboratory ◽  
Pediatric Population ◽  
Biochemical Tests ◽  
Cross Sectional ◽  
Palabras Clave ◽  
Para Determinar

ResumenEl síndrome nefrótico  se diagnóstica con base en cuatro criterios: proteinuria, hipoalbuminemia, edema e hipercolesterolemia. Generalmente se presenta entre los 2 y 10 años de edad. Este trabajo se realizó para determinar la caracterización bioquímica del síndrome nefrótico de la población infantil del Hospital del Niño de Villahermosa, Tabasco, México.Estudio descriptivo, transversal, retrospectivo realizado en el laboratorio clínico del Hospital del Niño Dr. Rodolfo Nieto Padrón de enero 2016 a diciembre 2017. Se obtuvo el rango y promedio de las pruebas bioquímicas de pacientes con síndrome nefrótico.Se analizaron 33 pacientes referidos con  diagnóstico de síndrome nefrótico,  encontrándose una media de albumina de 1.3g/dl, colesterol de 482.6 mg/dl y triglicéridos de 523.2 mg/d y una proteinuria media de 295.9 mg/dll. Palabras clave: Síndrome nefrótico,  Hipoalbuminemia, Hipercolesterolemia.   AbstractThe nephrotic syndrome is diagnosed based on four criteria: proteinuria, hypoalbuminemia, edema and hypercholesterolemia. It usually occurs between 2 and 10 years of age. This work was carried out to determine the biochemical characterization of the nephrotic syndrome of the infant population of the Hospital del Niño de Villahermosa, Tabasco, Mexico.Methodology:. Descriptive, cross-sectional, retrospective study conducted in the clinical laboratory of the Dr. Rodolfo Nieto Padrón Children's Hospital from January 2016 to December 2017. The range and average of the biochemical tests of patients with nephrotic syndrome was obtained.Results Thirty-three referred patients with a diagnosis of nephrotic syndrome were analyzed, finding a mean albumin of 1.3 g / dl, cholesterol of 482.6 mg / dl and triglycerides of 523.2 mg / d and an average proteinuria of 295.9 mg / dL. Key words: Nephrotic syndrome, Hypoalbuminemia, Hypercholesterolemia.

Rapid Detection of Salmonellae in Foods Using Immunoassay Systems

1986 ◽  
Vol 49 (2) ◽  
pp. 92-98 ◽  
Author(s):  
GEORGE F. IBRAHIM ◽  
MARY J. LYONS ◽  
RETA A. WALKER ◽  
GRAHAM H. FLEET
Keyword(s):  
Solid Phase ◽  
False Negative ◽  
Food Samples ◽  
Negative Results ◽  
Cultural Method ◽  
False Negative Results ◽  
Salmonella Serotypes ◽  
Cost Efficient ◽  
Positive Results ◽  
Additional Sample

A standard cultural method, radioimmunometric (RIMA) and enzyme immunometric (EIMA) assays were compared for detection of salmonellae in 235 food samples. The immunoassays used titanous hydroxide as the solid-phase, commercial Spicer-Edwards salmonella polyvalent H antisera (SEA) or pooled antisera produced against 10 salmonella flagellins (PFA). Nineteen food samples were positive for Salmonella by the standard cultural method. These as well as one additional sample were also positive for Salmonella by RIMA and EIMA. No false-negative results were obtained from the immunoassays using PFA, whereas two false-negative results were observed when SEA was used. The incidence of false-positive results when SEA and PFA were used were, respectively, 3.0 and 0.9% with RIMA and 2.6 and 0.9% with EIMA. The immunoassays were also able to detect 77 Salmonella serotypes when grown alone or in association with other species of Enterobacteriaceae, in mannitol selenite cystine broth. Both immunoassays performed reliably on enrichment cultures stored under refrigeration for up to 9 d. Also, of 6 non-motile salmonellae, 5 were detectable by the immunoassays. The immunoassays were simple, rapid and cost-efficient.

Sign in / Sign up

Export Citation Format

Share Document