101
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ALEGRÍA ÁNGEL, FERNÁNDEZ MARÍAELENA, DELGADO SUSANA, MAYO BALTASAR. Microbial characterisation and stability of a farmhouse natural fermented milk from Spain. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00601.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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102
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AIRIDENGCAICIKE, CHEN XIA, DU XIAOHUA, WANG WEIHONG, ZHANG JIACHAO, SUN ZHIHONG, LIU WENJUN, LI LI, SUN TIANSONG, ZHANG HEPING. Isolation and identification of cultivable lactic acid bacteria in traditional fermented milk of Tibet in China. INT J DAIRY TECHNOL 2010. [DOI: 10.1111/j.1471-0307.2010.00595.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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103
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Sun Z, Liu W, Gao W, Yang M, Zhang J, Wu L, Wang J, Menghe B, Sun T, Zhang H. Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China. J GEN APPL MICROBIOL 2010; 56:1-10. [DOI: 10.2323/jgam.56.1] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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104
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Sun Z, Liu W, Zhang J, Yu J, Zhang W, Cai C, Menghe B, Sun T, Zhang H. Identification and characterization of the dominant lactobacilli isolated from koumiss in China. J GEN APPL MICROBIOL 2010; 56:257-65. [DOI: 10.2323/jgam.56.257] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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105
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Affiliation(s)
- Kingsley C. Anukam
- Department of Microbiology & Immunology, University of Western Ontario and Canadian Research and Development Centre for Probiotics, Lawson Health Research Institute, London, Ontario, Canada
- Department of Pharmaceutical Microbiology, Faculty of Pharmacy, University of Benin, Benin City, Nigeria
- Department of Medical Laboratory Science, School of Basic Medical Sciences, College of Medicine, University of Benin, Benin City, Nigeria
| | - Gregor Reid
- Department of Microbiology & Immunology, University of Western Ontario and Canadian Research and Development Centre for Probiotics, Lawson Health Research Institute, London, Ontario, Canada
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106
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Ongol MP, Asano K. Main microorganisms involved in the fermentation of Ugandan ghee. Int J Food Microbiol 2009; 133:286-91. [DOI: 10.1016/j.ijfoodmicro.2009.06.003] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2009] [Revised: 06/06/2009] [Accepted: 06/08/2009] [Indexed: 10/20/2022]
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107
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Wu R, Wang L, Wang J, Li H, Menghe B, Wu J, Guo M, Zhang H. Isolation and preliminary probiotic selection of lactobacilli from koumiss in Inner Mongolia. J Basic Microbiol 2009; 49:318-26. [PMID: 19219898 DOI: 10.1002/jobm.200800047] [Citation(s) in RCA: 92] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
From 16 samples of traditional fermented koumiss collected in Inner Mongolia Autonomous Region of China, forty-eight lactobacilli strains were isolated and phenotypically characterized by their abilities to ferment different carbohydrates and by additional biochemical tests. The dominant lactobacilli species were identified as L. casei (17 strains), L. helveticus (10 strains) and L. plantarum (8 strains), with a lower frequency of isolation for L. coryniformis subsp. coryniformis (5 strains), L. paracasei (3 strains), L. kefiranofaciens (2 strains), L. curvatus (1 strain), L. fermentum (1 strain) and W. kandleri (1 strain). The pH values of all these samples were ranging from 3.37 to 3.94. In isolates, L. casei Zhang, L. helveticus ZL12-1, and L. plantarum BX6-6 were selected as potentially probiotic strains through the preliminary tests including resistance to low acid, abilities to grow in MRS with bile salts, antimicrobial activities and the viabilities during prolonged cold storage in fermented milk. Moreover 16S rDNA was conducted to confirm the identification.
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Affiliation(s)
- Rina Wu
- The Key Laboratory of Dairy Biotechnology and Bioengineering, Education Ministry of P.R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Huhhot, P.R. China
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108
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Bensalah F, Delorme C, Renault P. Characterisation of thermotolerant cocci from indigenous flora of 'leben' in algerian arid area and DNA identification of atypical Lactococcus lactis strains. Curr Microbiol 2009; 59:139-46. [PMID: 19484304 DOI: 10.1007/s00284-009-9411-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2008] [Revised: 03/26/2009] [Accepted: 04/02/2009] [Indexed: 10/20/2022]
Abstract
Lactic acid bacteria (LAB) are widely used in food industry and their growth performance is important for the quality of the fermented product. By combining results from conventional isolation methods and molecular investigation of 16S rRNA gene and lactococcal/enterococcal specific genes, we identify at species level catalase negative gram positive thermoresistant cocci isolated from traditional 'leben', a 24-h fermented milk in arid area of west Algeria. Forty strains phenotypically related to cocci LAB were identified as belonging to the species Lactococcus lactis ssp. lactis, Enterococcus faecalis, Enterococcus faecium, and other Enterococcus species. No Streptococcus thermophilus strain was isolated. Ten different phenotype groups were recognized, and the species content of these groups were in some cases different from the expected features usually given in genus and species descriptions. In particular, atypical lactococci, able to grow in 6.5% NaCl, at pH 9.5 and showing high resistance to thermal stresses were isolated. Lactococci, but also enterococci isolated from traditional 'leben' produced in the desert area, may be therefore of interest in milk fermentation. Further studies to assess this source of diversity within the wild microbial population should provide starter new strains for product innovation.
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Affiliation(s)
- Farid Bensalah
- Faculté des Sciences, Département de Biologie, Université Es-Sénia, Oran, 31000, Algeria.
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109
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Liu W, Sun Z, Zhang J, Gao W, Wang W, Wu L, Sun T, Chen W, Liu X, Zhang H. Analysis of microbial composition in acid whey for dairy fan making in Yunnan by conventional method and 16S rRNA sequencing. Curr Microbiol 2009; 59:199-205. [PMID: 19459001 DOI: 10.1007/s00284-009-9423-x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2009] [Revised: 04/15/2009] [Accepted: 04/23/2009] [Indexed: 11/28/2022]
Abstract
Dairy fan is a traditional milk product made by adding 'acid juice' and heating up. It has been consumed by people of minority ethnic region in Yunnan Province of China for over 1,000 years. In order to improve the quality of dairy fan for further industrial-scale production, we investigated the microbial composition, especially Lactic Acid Bacteria (LAB), by conventional method and 16S rRNA sequences analysis in acid whey, which was the starter culture for traditional dairy fan making. Twenty samples of acid whey were collected from Yunnan. Ninety-one phylotypes of LAB were isolated from these samples and identified by conventional method and 16S rRNA sequencing analysis. The results showed that all isolates belonged to three genera and nine different species. Moreover, Lactobacillus helveticus was the predominant population among these samples, mesophilic and thermophilic LAB could be considered as the major microbial composition of acid whey in the Yunnan Province of China. This paper systematically studied the LAB composition of acid whey, which may be valuable for designing starter culture for dairy fan production.
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Affiliation(s)
- Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, Huhhot, People's Republic of China.
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110
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Wu XH, Luo Z, Yu L, Ren FZ, Han BZ, Nout MR. A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009007] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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111
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Ouadghiri M, Vancanneyt M, Vandamme P, Naser S, Gevers D, Lefebvre K, Swings J, Amar M. Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk ‘lben’. J Appl Microbiol 2009; 106:486-95. [DOI: 10.1111/j.1365-2672.2008.04016.x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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112
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Interaction between lactic acid bacteria and Mycobacterium bovis in Ethiopian fermented milk: insight into the fate of M. bovis. Appl Environ Microbiol 2009; 75:1790-2. [PMID: 19168654 DOI: 10.1128/aem.01943-08] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Mycobacterium bovis causes tuberculosis in animals and humans. Infected cows can transmit the bacillus to humans via milk. Milk also contains lactic acid bacteria (LAB). LAB isolated from milk were put in milk cultures together with spiked M. bovis. Different LAB had different abilities to reduce M. bovis counts, as M. bovis was undetectable in some while it persisted in two of the cultures.
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113
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Jokovic N, Nikolic M, Begovic J, Jovcic B, Savic D, Topisirovic L. A survey of the lactic acid bacteria isolated from Serbian artisanal dairy product kajmak. Int J Food Microbiol 2008; 127:305-11. [PMID: 18775578 DOI: 10.1016/j.ijfoodmicro.2008.07.026] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2008] [Revised: 07/15/2008] [Accepted: 07/29/2008] [Indexed: 11/29/2022]
Abstract
Kajmak is an artisanal Serbian dairy product made by fermentation of milk fat. Overall, 374 bacterial isolates were collected from six kajmak samples of different ages produced in the households located in distinct regions of Serbia. In order to identify lactic acid bacteria present in chosen samples of kajmak, total 349 Gram-positive and catalase-negative isolates were analyzed. The recognition of isolates was performed by phenotypic characterization followed by molecular identification using (GTG)(5)-PCR and sequence analysis of 16S rRNA gene. Leuconostoc mesenteroides and Enterococcus faecium were the most frequently isolated species from kajmak samples. In contrast, leuconostocs and enterococci were found in BGMK3 and BGMK1 kajmak respectively, only after using enrichment technique for isolation suggesting they are present in low numbers in these kajmaks. Lactococcus lactis, Lactococcus raffinolactis and Lactococcus garvieae were also found in those samples but in lower proportion. Results showed that Lactobacillus plantarum, Lb. paracasei and Lb. kefiri were the most frequently isolated Lactobacillus species in analyzed kajmaks.
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114
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Zhang H, Xu J, Wang J, Menghebilige, Sun T, Li H, Guo M. A survey on chemical and microbiological composition of kurut, naturally fermented yak milk from Qinghai in China. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.06.010] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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115
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Isolation and identification of dominant microorganisms involved in naturally fermented goat milk in Haixi region of Qinghai, China. ANN MICROBIOL 2008. [DOI: 10.1007/bf03175319] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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116
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Henri-Dubernet S, Desmasures N, Guéguen M. Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese. Can J Microbiol 2008; 54:218-28. [PMID: 18388993 DOI: 10.1139/w07-137] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The diversity and dynamics of Lactobacillus populations in traditional raw milk Camembert cheese were monitored throughout the manufacturing process in 3 dairies. Culture-dependent analysis was carried out on isolates grown on acidified de Man - Rogosa - Sharpe agar and Lactobacillus anaerobic de Man Rogosa Sharpe agar supplemented with vancomycin and bromocresol green media. The isolates were identified by polymerase chain reaction - temperature gradient gel electrophoresis (PCR-TGGE) and (or) species-specific PCR and (or) sequencing, and Lactobacillus paracasei and Lactobacillus plantarum isolates were characterized by pulsed field gel electrophoresis (PFGE). Milk and cheese were subjected to culture-independent analysis by PCR-TGGE. Presumed lactobacilli were detected by plate counts throughout the ripening process. However, molecular analysis of total DNA and DNA of isolates failed to detect Lactobacillus spp. in certain cases. The dominant species in the 3 dairies was L. paracasei. PFGE analysis revealed 21 different profiles among 39 L. paracasei isolates. Lactobacillus plantarum was the second most isolated species, but it occurred nearly exclusively in one dairy. The other species isolated were Lactobacillus parabuchneri, Lactobacillus fermentum, Lactobacillus acidophilus, Lactobacillus helveticus, a Lactobacillus psittaci/delbrueckii subsp. bulgaricus/gallinarum/crispatus group, Lactobacillus rhamnosus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, Lactobacillus brevis, Lactobacillus kefiri, and Lactobacillus perolens. Lactobacilli diversity at the strain level was high. Dynamics varied among dairies, and each cheese exhibited a specific picture of species and strains.
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Affiliation(s)
- Ségolène Henri-Dubernet
- Fromageries BEL S.A, Departement Recherche Appliquee Groupe, 7 bd de l'Industrie, 41100 Vendome, France
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117
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118
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Mathara JM, Schillinger U, Kutima PM, Mbugua SK, Guigas C, Franz C, Holzapfel WH. Functional properties of Lactobacillus plantarum strains isolated from Maasai traditional fermented milk products in Kenya. Curr Microbiol 2008; 56:315-21. [PMID: 18175177 DOI: 10.1007/s00284-007-9084-6] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2007] [Accepted: 10/17/2007] [Indexed: 10/22/2022]
Abstract
Lactobacillus plantarum was the major species among the lactic acid bacterial strains isolated from traditional fermented milk of the Maasai in Kenya. Selected strains were characterized for their functional properties using in vitro standard procedures. All strains expressed acid tolerance at pH 2.0 after 2-h exposure of values that ranged from 1% to 100%, while bile tolerance of acid-stressed cells at 0.3% oxgal varied from 30% to 80%. In vitro adhesion to the mucus-secreting cell line HT 29 MTX and binding capacity to extracellular protein matrices was demonstrated for several strains. The four strains tested in a simulated stomach duodenum passage survived with recovery rates ranging from 17% to 100%. Strains were intrinsically resistant to several antibiotics tested. From these in vitro studies, a number of Lb. plantarum strains isolated from the Maasai traditional fermented milk showed probiotic potential. The strains are good candidates for multifunctional starter culture development.
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Affiliation(s)
- Julius Maina Mathara
- Institute of Hygiene and Toxicology, Federal Research Centre for Nutrition and Foods (BfEL), Haid-und-Neu-Str. 9, D-76131, Karlsruhe, Germany.
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119
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Diversity of lactic acid bacteria and yeasts in Airag and Tarag, traditional fermented milk products of Mongolia. World J Microbiol Biotechnol 2007. [DOI: 10.1007/s11274-007-9604-3] [Citation(s) in RCA: 120] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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120
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Ortu S, Felis G, Marzotto M, Deriu A, Molicotti P, Sechi L, Dellaglio F, Zanetti S. Identification and functional characterization of Lactobacillus strains isolated from milk and Gioddu, a traditional Sardinian fermented milk. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.02.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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121
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Dewan S, Tamang JP. Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products. Antonie van Leeuwenhoek 2007; 92:343-52. [PMID: 17562218 DOI: 10.1007/s10482-007-9163-5] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/26/2006] [Accepted: 02/22/2007] [Indexed: 10/23/2022]
Abstract
Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China consume a variety of indigenous fermented milk products made from cows milk as well as yaks milk. These lesser-known ethnic fermented foods are dahi, mohi, chhurpi, somar, philu and shyow. The population of lactic acid bacteria (LAB) ranged from 10(7) to 10(8) cfu/g in these Himalayan milk products. A total of 128 isolates of LAB were isolated from 58 samples of ethnic fermented milk products collected from different places of India, Nepal and Bhutan. Based on phenotypic characterization including API sugar test, the dominant lactic acid bacteria were identified as Lactobacillus bifermentans, Lactobacillus paracasei subsp. pseudoplantarum, Lactobacillus kefir, Lactobacillus hilgardii, Lactobacillus alimentarius, Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris and Enterococcus faecium. LAB produced a wide spectrum of enzymes and showed high galactosidase, leucine-arylamidase and phosphatase activities. They showed antagonistic properties against selected Gram-negative bacteria. None of the strains produced bacteriocin and biogenic amines under the test conditions used. Most strains of LAB coagulated skim milk with a moderate drop in pH. Some strains of LAB showed a high degree of hydrophobicity, suggesting these strains may have useful adhesive potential. This paper is the first report on functional lactic acid bacterial composition in some lesser-known ethnic fermented milk products of the Himalayas.
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Affiliation(s)
- Sailendra Dewan
- Food Microbiology Laboratory, Department of Botany, Sikkim Government College, Gangtok, 737102 Sikkim, India
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122
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Todorov S, Nyati H, Meincken M, Dicks L. Partial characterization of bacteriocin AMA-K, produced by Lactobacillus plantarum AMA-K isolated from naturally fermented milk from Zimbabwe. Food Control 2007. [DOI: 10.1016/j.foodcont.2006.03.003] [Citation(s) in RCA: 60] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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123
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UCHIDA K, URASHIMA T, CHANISHVILI N, ARAI I, MOTOSHIMA H. Major microbiota of lactic acid bacteria from Matsoni, a traditional Georgian fermented milk. Anim Sci J 2007. [DOI: 10.1111/j.1740-0929.2006.00409.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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124
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Kebede A, Viljoen B, Gadaga T, Narvhus J, Lourens-Hattingh A. The effect of container type on the growth of yeast and lactic acid bacteria during production of Sethemi, South African spontaneously fermented milk. Food Res Int 2007. [DOI: 10.1016/j.foodres.2006.07.012] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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125
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Identification and characterization of dominant lactic acid bacteria isolated from traditional fermented milk Dahi in Bangladesh. World J Microbiol Biotechnol 2006. [DOI: 10.1007/s11274-006-9201-x] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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126
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Cho GS, Do HK, Bae CY, Cho GS, Whang CW, Shin HK. Candidate of Probiotic Bacteria Isolated from Several Jeotgals: Korean Traditional Fermented Seafoods. Prev Nutr Food Sci 2006. [DOI: 10.3746/jfn.2006.11.2.140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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127
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Vizoso Pinto MG, Franz CMAP, Schillinger U, Holzapfel WH. Lactobacillus spp. with in vitro probiotic properties from human faeces and traditional fermented products. Int J Food Microbiol 2006; 109:205-14. [PMID: 16503361 DOI: 10.1016/j.ijfoodmicro.2006.01.029] [Citation(s) in RCA: 180] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2005] [Revised: 09/28/2005] [Accepted: 01/02/2006] [Indexed: 10/25/2022]
Abstract
Lactobacillus strains from traditional African fermented milk products, as well as human intestinal isolates were identified and investigated in vitro for their technological and functional characteristics as potential new probiotic strains. To test survival under gastrointestinal conditions, first the protective effect of milk and the effects of medium composition, lysozyme, pepsin, and pH of the medium on bacterial viability were assessed in vitro using the Plackett-Burman statistical model and the commercially used L. johnsonii LA1 probiotic strain. The use of either an artificial gastric electrolyte solution or MRS did not play a significant role in the viability of the cultures, while lysozyme, acidic conditions (pH 2.5), pepsin and the presence of milk significantly influenced the survival of the strain. Therefore, these parameters were selected as important test variables in a model stomach passage survival trial. Five strains identified as L. plantarum and two identified as L. johnsonii showed good survival under simulated gastrointestinal conditions. These selected strains also showed antimicrobial activity, probably due to production of organic acids. All strains exhibited bile salt hydrolase activity, while only the L. plantarum strains showed beta-galactosidase activity.
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Affiliation(s)
- Maria G Vizoso Pinto
- Federal Research Centre for Nutrition and Food, Institute for Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany
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