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Lactobacillus Plantarum (lactobacillus + plantarum)
Selected AbstractsPROTEOLYTIC ACTIVITY OF LACTOBACILLUS SAKEI, LACTOBACILLUS FARCIMINIS AND LACTOBACILLUS PLANTARUM ON SARCOPLASMIC PROTEINS OF PORK LEANJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2004ANNA LISA BASSO The aim of this study was to assess the proteolytic activity of Lactobacillus sakei (DSM 6333), L. plantarum (B21), and to a lesser extent, L. farciminis (DSM 20184) on meat sarcoplasmic proteins. The protein composition was assayed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and capillary electrophoresis after incubation of meat extract inoculated with bacteria. All strains showed proteolytic activity: a band about 94 kDa disappeared in samples inoculated with L. farciminis and L. plantarum and strongly decreased in those inoculated with L. sakei. The intensity of the bands with a molecular weight between 94 and 38 kDa decreased in all samples. Capillary electrophoresis analysis ascertained the disappearance of the fractions corresponding to 8.64 and 8.66 min retention time in all samples. The bands corresponding to 94 kDa and 38 kDa were, respectively, identified as glycogen phosphorylase muscle isoform and glyceraldehyde 3-phosphate dehydrogenase, by in situ digestion of protein gel bands and peptide map analysis using Matrix Assisted Laser Desorption/Ionization - Time of Flight Mass Spectrometry (MALDI-TOF MS). [source] Cover Picture: Electrophoresis 6'09ELECTROPHORESIS, Issue 6 2009Article first published online: 23 MAR 200 Issue no. 6 is an Emphasis Issue with 7 articles on various aspects of "Proteins and Proteomics" while the remaining 15 articles are arranged into 4 different parts on "Genotyping and Sequencing", "Enantioseparations", "Non Aqueous CE", and "Methodologies and Applications." Selected articles are: Differences in protein distribution between human plasma preparations, EDTA-plasma and heparin-plasma, analyzed by non-denaturing micro-2-DE and MALDI-MS PMF 2-DE and MS analysis of key proteins in the adhesion of Lactobacillus plantarum, a first step toward early selection of probiotics based on bacterial biomarkers Centrifugal methods and devices for rapid in-gel digestion of proteins [source] Outer sphere mutagenesis of Lactobacillus plantarum manganese catalase disrupts the cluster coreFEBS JOURNAL, Issue 6 2003Mechanistic implications X-ray crystallography of the nonheme manganese catalase from Lactobacillus plantarum (LPC) [Barynin, V.V., Whittaker, M.M., Antonyuk, S.V., Lamzin, V.S., Harrison, P.M., Artymiuk, P.J. & Whittaker, J.W. (2001) Structure9, 725,738] has revealed the structure of the dimanganese redox cluster together with its protein environment. The oxidized [Mn(III)Mn(III)] cluster is bridged by two solvent molecules (oxo and hydroxo, respectively) together with a µ1,3 bridging glutamate carboxylate and is embedded in a web of hydrogen bonds involving an outer sphere tyrosine residue (Tyr42). A novel homologous expression system has been developed for production of active recombinant LPC and Tyr42 has been replaced by phenylalanine using site-directed mutagenesis. Spectroscopic and structural studies indicate that disruption of the hydrogen-bonded web significantly perturbs the active site in Y42F LPC, breaking one of the solvent bridges and generating an ,open' form of the dimanganese cluster. Two of the metal ligands adopt alternate conformations in the crystal structure, both conformers having a broken solvent bridge in the dimanganese core. The oxidized Y42F LPC exhibits strong optical absorption characteristic of high spin Mn(III) in low symmetry and lower coordination number. MCD and EPR measurements provide complementary information defining a ferromagnetically coupled electronic ground state for a cluster containing a single solvent bridge, in contrast to the diamagnetic ground state found for the native cluster containing a pair of solvent bridges. Y42F LPC has less than 5% of the catalase activity and much higher Km for H2O2 (,1.4 m) at neutral pH than WT LPC, although the activity is slightly restored at high pH where the cluster is converted to a diamagnetic form. These studies provide new insight into the contribution of the outer sphere tyrosine to the stability of the dimanganese cluster and the role of the solvent bridges in catalysis by dimanganese catalases. [source] Fermentation characteristics and aerobic stability of grass silage inoculated with Lactobacillus buchneri, with or without homofermentative lactic acid bacteriaGRASS & FORAGE SCIENCE, Issue 4 2001F. Driehuis Aerobic spoilage by yeasts and moulds is a major cause of reduced nutritional value of silage and increases the risk of potential pathogenic microorganisms. Recent studies have shown that inoculation with Lactobacillus buchneri inhibits yeast growth and reduces the susceptibility to aerobic spoilage of various ensiled forages. The aim of this study was to determine whether these effects are retained when L. buchneri is added in combination with homofermentative lactic acid bacteria. In three experiments, silages were produced from perennial ryegrass [240,421 g kg,1 dry matter (DM)] inoculated with L. buchneri or L. buchneri plus a mixture of Pediococcus pentosaceus and Lactobacillus plantarum (inoculant PL). Uninoculated silage and silage inoculated with PL alone served as controls. Silages were examined for pH and DM loss in the course of ensilage and chemical and microbiological composition and aerobic stability after 3,4 months. L. buchneri plus PL and PL alone increased the initial rate of pH decline. L. buchneri alone and L. buchneri plus PL enhanced aerobic stability and, in general, reduced yeast and mould counts. In addition, these inoculants increased the final pH and DM loss and the concentrations of acetic acid and 1,2-propanediol (or propionic acid and 1-propanol instead of 1,2-propanediol), and decreased the concentration of lactic acid. The effects of L. buchneri on fermentation products increased with decreasing DM content. In silages of less than 270 g kg,1 DM, L. buchneri increased the ammonia-N concentration. It is suggested that this was associated with the relatively high final pH resulting from the high metabolic activity of L. buchneri in these silages. [source] The effect of harvest date and inoculation on the yield, fermentation characteristics and feeding value of forage pea and field bean silagesGRASS & FORAGE SCIENCE, Issue 3 2001M. D. Fraser Two experiments describe the ensiling potential of whole-crop forage peas (Pisum sativum) and field beans (Vicia faba). In Experiment 1, forage peas (cv. Magnus) and field beans (cv. Mayo) were harvested at 10, 12 and 14 weeks after sowing, and ensiled in 10 kg mini-silos either untreated or treated with an inoculant (Lactobacillus plantarum). In terms of yield and ensiling potential, the optimum growth stage for harvesting forage peas occurred at 12 weeks of growth. In contrast, delaying the harvest of field beans until 14 weeks gave the highest yields of dry matter (DM) and crude protein (CP). Changes in crop maturity had little effect on the chemical composition of the fresh forages, but between-harvest date differences were observed in the DM, ammonia-N, CP, water-soluble carbohydrates (WSC), acid-detergent fibre (ADF), neutral-detergent fibre (NDF), lactic acid and volatile fatty acids (VFA) concentrations and pH of the corresponding silages. Fermentation was improved by applying an inoculant. In Experiment 2, forage peas and field beans were harvested at 14 weeks after sowing and ensiled as round-bale silage, either untreated or treated with an inoculant. The yields of the crops were similar, and the only difference in the chemical composition of the wilted forages was a higher CP concentration in the field beans. However, after the ensiling process was complete, the forage pea silages were found to have significantly higher DM, WSC, starch and butyric acid concentrations compared with the field bean silages, and lower ammonia-N, CP, ADF, acetic acid and lactic acid concentrations. Inoculation was found to increase the lactic acid concentration and reduce the pH and ammonia-N and acetic acid concentrations of the silages. Each of the silages produced in Experiment 2 was offered to six Suffolk crossbred wether lambs, aged 10 months. Voluntary DM intakes were similar on all treatments, despite the apparent digestibility of the forage pea silages being significantly higher than that of the field bean silages. Nitrogen retention was higher for lambs offered forage pea silage. Application of an inoculant was found to have a negative effect on the amount of N retained, indicating the necessity for more detailed investigations into proteolytic activity within these crops during the fermentation process. [source] Lactobacillus plantarum 299V in the treatment and prevention of spontaneous colitis in interleukin-10-deficient miceINFLAMMATORY BOWEL DISEASES, Issue 2 2002Michael Schultz Abstract Interleukin (IL)-10-deficient (IL-10,/,) mice develop colitis under specific pathogen-free (SPF) conditions and remain disease free if kept sterile (germ free [GF]). We used four different protocols that varied the time-points of oral administration of Lactobacillus plantarum 299v (L. plantarum) relative to colonization with SPF bacteria to determine whether L. plantarum could prevent and treat colitis induced by SPF bacteria in IL-10,/, mice and evaluated the effect of this probiotic organism on mucosal immune activation. Assessment of colitis included blinded histologic scores, measurements of secreted colonic immunoglobulin isotypes, IL-12 (p40 subunit), and interferon (IFN)-, production by anti-CD3-stimulated mesenteric lymph node cells. Treating SPF IL-10,/, mice with L. plantarum attenuated previously established colonic inflammation as manifested by decreased mucosal IL-12, IFN-,, and immunoglobulin G2a levels. Colonizing GF animals with L. plantarum and SPF flora simultaneously had no protective effects. Gnotobiotic IL-10,/, mice monoassociated with L. plantarum exhibited mild immune system activation but no colitis. Pretreatment of GF mice by colonization with L. plantarum, then exposure to SPF flora and continued probiotic therapy significantly decreased histologic colitis scores. These results demonstrate that L. plantarum can attenuate immune-mediated colitis and suggest a potential therapeutic role for this agent in clinical inflammatory bowel diseases. [source] Probiotic lactic acid bacteria from Kung-Som: isolation, screening, inhibition of pathogenic bacteriaINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2010Noraphat Hwanhlem Summary Lactic acid bacteria (LAB) were isolated from Kung-Som at various fermentation periods. Only ten strains, named D2SM22, D6SM3, D6SM24, D6SM26, D8SM21, D10SM5, D10SM11, D10SM16, D10SM20 and D16SM26 showed a survival rate of more than 50% under the simulated gastric juice. After being subjected to simulated gastric juice, four strains (D6SM3, D8SM21, D10SM16 and D10SM20) showed a survival rate of more than 50% in simulated small intestinal juices. Growth of strain D6SM3, D8SM21 and D10SM16 under micro-aerobic and anaerobic conditions was not different. Tested pathogenic strains (Escherichia coli, Staphylococcus aureus, Bacillus cereus, Vibrio parahaemolyticus and Salmonella sp.) were inhibited by probiotic LAB. However, none of strains could produce bacteriocins. All strains were identified as Lactobacillus plantarum. No differences in pH, acidity, LAB count and liking scores between Kung-Som produced with starter culture and conventional method were observed (P > 0.01). [source] Anthocyanin-rich sweet potato lacto-pickle: production, nutritional and proximate compositionINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2009Smita Hasini. Summary Anthocyanin pigment-rich sweet potato (SP) cubes were pickled by lactic fermentation by brining the cut and blanched cubes in common salt (NaCl, 2,10%) solution. They were then inoculated with a strain of Lactobacillus plantarum (MTCC 1407) and incubated for 28 days. Treatment with 8,10% brine solution was found to be organoleptically most acceptable. The final product with 8% and 10% brine solutions had a pH (2.5,2.8), titratable acidity (TA) (1.5,1.7 g kg,1), lactic acid (LA) (1.0,1.3 g kg,1), starch (56,58 g kg,1) and anthocyanin content (390 mg kg,1) on fresh weight basis. Sensory evaluation rated the anthocyanin-rich SP lacto-pickle acceptable based on texture, taste, aroma, flavour and after taste. Principal component analyses reduced the eleven original analytical and proximate variables (pH, TA, LA, starch, total sugar, anthocyanin, organic mater, ash, fat, protein and calories) to three independent components (factors), which accounted for 91% of the total variations. [source] Bacteriotherapy with Lactobacillus plantarum in burnsINTERNATIONAL WOUND JOURNAL, Issue 1 2009Maria C Peral Abstract Bacterial colonisation and infection remain the major causes of delayed healing and graft rejection following burns. Topical treatment is necessary to reduce the incidence of burn wound infection. Silver sulphadiazine (SD-Ag) is an often used microbicidal agent. However, this treatment produces adverse reactions and side-effects. On the basis of experimental data and clinical application of lactobacilli as probiotics, we performed this exploratory study to establish the effectiveness of bacteriotherapy with topical application of the innocuous bacteria Lactobacillus plantarum cultured in De Man, Rogosa and Sharpe medium to provide an alternative method for burn treatment using SD-Ag as a reference. These innocuous bacteria would compete with other bacteria that are wound pathogens and would modify the wound environment and promote tissue repair. Eighty burned patients from the Plastic Surgery and Burns Unit were grouped into infected (delayed) second- and third-degree and non infected (early) third-degree burns and treated with L. plantarum or SD-Ag. The proportion of patients with delayed second-degree burns was 0·71 for L. plantarum and 0·73 for SD-Ag (relative rate: ,2·72%) with respect to the decrease in bacterial load (<105 bacteria/g of tissue), promotion of granulating tissue wound bed and healing. In early third-degree burns, the values were 0·75 for L. plantarum and 0·84 for SD-Ag (relative rate: ,1·07%) in preventing wound infection and promotion of granulation tissue, 0·90 in graft taking for both treatments (relative rate: 0%) and 0·75 for L. plantarum and 0·77 for SD-Ag (relative rate: ,2·60%) in healing. In delayed third-degree burns, values were 0·83 for L. plantarum and 0·71 for SD-Ag (relative rate: +16·90%) with respect to the decrease in the bacterial load (<105 bacteria/g of tissue) and providing a granulating tissue wound bed, 0·90 in graft taking for both treatments (relative rate: 0%) and 0·75 for L. plantarum and 0·64 for SD-Ag (relative rate: + 17·19%) in healing. Although the number of patients (between 12 and 15 per group) did not enable the application of a power statistical test, these results suggest that the L. plantarum treatment should be studied in greater depth and could be used as a valid alternative for the topical treatment of burns. [source] Heterologous protein secretion by Lactobacillus plantarum using homologous signal peptidesJOURNAL OF APPLIED MICROBIOLOGY, Issue 1 2008G. Mathiesen Abstract Aims:, To test seven selected putative signal peptides from Lactobacillus plantarum WCFS1 in terms of their ability to drive secretion of two model proteins in Lact. plantarum, and to compare the functionality of these signal peptides with that of well-known heterologous signal peptides (Usp45, M6). Methods and Results:, Signal peptide functionality was assessed using a series of modular derivatives of the pSIP vectors for peptide pheromone-controlled high-level gene expression in lactobacilli. Several of the constructs with homologous signal peptides yielded similar or higher reporter protein activities than constructs with heterologous signal peptides. Two of the homologous signal peptides (Lp_0373 and Lp_0600) appeared as especially promising candidates for directing secretion, as they were among the best performing with both reporter proteins. Conclusions:, We have identified homologous signal peptides for high-level secretion of heterologous proteins in Lact. plantarum. With the model proteins, some of these performed better than commonly used heterologous signal peptides. Significance and Impact of the Study:, The homologous signal peptides tested out, in this study, could be useful in food-grade systems for secretion of interesting proteins in Lact. plantarum. The constructed modular secretion vectors are easily accessible for rapid signal peptide screening. [source] Preliminary characterization of lactic acid bacteria isolated from Zlatar cheeseJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2007K. Veljovic Abstract Aims:, Isolation, characterization and identification of lactic acid bacteria (LAB) from artisanal Zlatar cheese during the ripening process and selection of strains with good technological characteristics. Methods and Results:, Characterization of LAB was performed based on morphological, physiological and biochemical assays, as well as, by determining proteolytic activity and plasmid profile. rep-polymerase chain reaction (PCR) analysis and 16S rDNA sequencing were used for the identification of LAB. PCR analysis was performed with specific primers for detection of the gene encoding nisin production. Strains Lactobacillus paracasei subsp. paracasei, Lactobacillus plantarum, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Enterococcus faecium and Enterococcus faecalis were the main groups present in the Zlatar cheese during ripening. Conclusions:, Temporal changes in the species were observed during the Zlatar cheese ripening. Mesophilic lactobacilli are predominant microflora in Zlatar cheese. Significance and Impact of the Study:, In this study we determined that Zlatar cheese up to 30 days old could be used as a source of strains for the preparation of potential starter cultures in the process of industrial cheese production. As the Serbian food market is adjusting to European Union regulations, the standardization of Zlatar cheese production by using starter culture(s) based on autochtonous well-characterized LAB will enable the industrial production of this popular cheese in the future. [source] Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheeseJOURNAL OF APPLIED MICROBIOLOGY, Issue 5 2006A.G. Williams Abstract Aims:, The study was undertaken to investigate the occurrence of glutamate dehydrogenase activity in different species of lactobacilli, and to determine, in a series of cheese-making trials, the effects of glutamate dehydrogenase-producing adjunct cultures on sensory attribute development during the maturation of cheddar cheese. Methods and Results:, The presence of dehydrogenase activity with glutamate as substrate was monitored in cell lysates of >100 strains from 30 different species of lactobacilli using a qualitative colorimetric plate screening assay. Activity was detectable in 25 of the 29 representative species obtained from culture collections and in 12 of the 13 non-starter species isolated from cheese. There were pronounced interspecies and strain differences in the occurrence, level and pyridine nucleotide specificity of the glutamate dehydrogenase activity detected. Among the non-starter lactobacilli the highest frequency of enzyme occurrence and activity was detected in the Lactobacillus plantarum isolates. The establishment of glutamate dehydrogenase-producing adjunct strains in the predominant population of lactobacilli in the cheese curd affected the formation of a number of volatile compounds in ripening cheddar cheese, while the presence of Lact. plantarum strains, in particular, was associated with an intensification and acceleration of aroma and flavour development during the maturation period. Conclusions:, Glutamate dehydrogenase formation by lactobacilli is a strain-dependent metabolic attribute, and adjunct cultures expressing the activity that are able to proliferate during cheese ripening have a positive impact on the rate of development and the intensity of cheddar cheese aroma and flavour development. Significance and Impact of the Study:, It has been demonstrated that some strains of glutamate dehydrogenase-producing lactobacilli have potential use as adjunct cultures to accelerate and intensify aroma and flavour formation during the manufacture of cheddar and, by analogy, other similar varieties of cheese. The importance of phenotypic discriminative monitoring of the dominant lactobacilli present during ripening to confirm adjunct establishment and population complexity was highlighted as was the requirement to establish the metabolic attributes of the non-starter population in uninoculated control cheeses in comparative trials. [source] Chitin production by Lactobacillus fermentation of shrimp biowaste in a drum reactor and its chemical conversion to chitosanJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 9 2005Mukku Shrinivas Rao Abstract Chitin was produced by fermenting shrimp heads and shells with Lactobacillus plantarum 541 in a drum reactor with an internal volume of 3 dm3. The crude chitin yield from heads and shells was 4.5 and 13% respectively, comparable to the values obtained by the chemical method. For shrimp heads 83% deproteination and 88% demineralisation and for shrimp shells 66% deproteination and 63% demineralisation were achieved. The liquor obtained in both cases was of good sensory quality with a high content of essential amino acids and therefore with potential to produce protein powder for human consumption. The crude chitin was refined and converted to chitosan using 12.5 M NaOH. The chitosan obtained had a residual ash and protein content below 1%, a solubility of more than 98%, a viscosity in the range 50,400 cP and a degree of deacetylation of 81,84%. The molecular weight was in the range (0.8,1.4) × 106 Da. IR analysis indicated that the chitosan obtained through fermentation was similar to that obtained by the chemical method. Copyright © 2005 Society of Chemical Industry [source] EFFECT OF LACTIC ACID FERMENTATION OF CASSAVA ON FUNCTIONAL AND SENSORY CHARACTERISTICS OF FUFU FLOURJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 4 2008A.O. SOBOWALE ABSTRACT The effects of lactic acid fermentation of cassava on the functional and sensory characteristic of fufu flour were investigated. Two strains of Lactobacillus plantarum were used as starter cultures for the fermentation of cassava to fufu for 96 h. The resultant wet fufu samples were dried at 65C in a cabinet dryer for 48 h, and were analyzed for functional and sensory characteristics. Fermentation reduced the water-binding capacity of the fufu flour from 176.6% to between 118 and 125%. The pasting characteristics of the traditional and starter culture-fermented fufu flour samples were not significantly different from that of the unfermented cassava flour. When subjected to sensory evaluation, the traditional and starter culture-fermented cassava fufu flour were not significantly different in terms of color, odor and texture, but the cassava fufu flour produced, using starter culture SL19, had the highest overall acceptability (P < 0.05). PRACTICAL APPLICATIONS Traditionally, processing of cassava to fufu is usually carried out by using the old stock from a previous fermentation to initiate the fermentation of a new batch. This old method usually results in fufu that has a strong odor that may not be acceptable to some consumers. The use of starter culture like Lactobacillus plantarum will reduce the strong odor of fufu; this will increase its acceptability by consumers and ensure the overall quality. Also, the functional properties of fufu are not affected. The development of lactobacilli strains could help in optimizing the traditional processes, therefore increasing the economic returns. [source] MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERIZATION OF NATURAL FERMENTED CAMEL MEAT SAUSAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2008JAZILA EL MALTI ABSTRACT In this study, fermentations of camel meat were followed by analyzing the microbiological and physicochemical aspects of this product. The sausages were characterized by an important microbial activity of lactic acid bacteria that resulted in a product with a final pH of about 5.06. No Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia were ever isolated from the raw materials or the fermented sausages during the maturation, underlining the safety of this product. The final water activity of the product was 0.91. Identification showed that the majority of lactobacilli isolated from de Man,Rogosa,Sharpe agar strains were assigned to the species of Lactobacillus plantarum. PRACTICAL APPLICATIONS The production of fermented foods is based on the use of starter cultures, for instance lactic acid bacteria that initiate rapid acidification of the raw material. They contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages. Also, their production of acetic acid, ethanol, aroma compounds, bacteriocins, exopolysaccharides, and several enzymes is of importance. In this way they enhance shelf life and microbial safety, improve texture, and contribute to the pleasant sensory profile of the end product. [source] Survival of Listeria monocytogenes, Listeria innocua, and Lactic Acid Bacteria in Chill BrinesJOURNAL OF FOOD SCIENCE, Issue 5 2009R.R. Boyer ABSTRACT:,Listeria monocytogenes is the pathogen of concern in ready-to-eat (RTE) meat products. Salt brines are used to chill processed meats. L. monocytogenes and lactic acid bacteria (LAB) can grow under saline conditions, and may compete with each other for nutrients. The objective of this study was to determine the effect of lactic acid bacteria (Enterococcus faecalis, Carnobacterium gallinarum, and Lactobacillus plantarum) on the survival of L. monocytogenes and Listeria innocua in brines stored under low temperatures for 10 d. Sterile tap water (STW) and 2 brine solutions (7.9% and 13.2% NaCl) were inoculated with 1 of 5 cocktails (L. monocytogenes, L. innocua, LAB, L. monocytogenes+ LAB, or L. innocua+ LAB) at initial concentrations of 7 log CFU/mL. Brines were stored for 10 d at 4 or 12 °C. Three replications of each brine concentration/cocktail/temperature combination were completed. No significant reductions of L. monocytogenes occurred in 7.9%[w/v] or 13.2%[w/v] brines when LAB were present; however, there were significant reductions after 10 d of L. monocytogenes in the STW solution when LAB were present (1.43 log CFU/mL at 4 °C and 3.02 log CFU/mL at 12 °C). L. innocua was significantly less resilient to environmental stresses of the brines than L. monocytogenes, both with and without LAB present (P, 0.05). These strains of lactic acid bacteria are not effective at reducing L. monocytogenes in brines at low temperatures. Furthermore, use of L. innocua as a model for L. monocytogenes is not appropriate under these environmental conditions. [source] Inactivation of Food Spoilage Microorganisms by Hydrodynamic Cavitation to Achieve Pasteurization and Sterilization of Fluid FoodsJOURNAL OF FOOD SCIENCE, Issue 9 2007P.J. Milly ABSTRACT:, Hydrodynamic cavitation is the formation of gas bubbles in a fluid due to pressure fluctuations induced by mechanical means. Various high-acid (pH , 4.6) fluid foods were processed in a hydrodynamic cavitation reactor to determine if commercial sterility can be achieved at reduced processing temperatures. Sporicidal properties of the process were also tested on a low-acid (pH < 4.6) fluid food. Fluid foods were pumped under pressure into a hydrodynamic cavitation reactor and subjected to 2 rotor speeds and flow rates to achieve 2 designated exit temperatures. Thermal inactivation kinetics were used to determine heat-induced lethality for all organisms. Calcium-fortified apple juice processed at 3000 and 3600 rpm rotor speeds on the reactor went through a transient temperature change from 20 to 65.6 or 76.7 °C and the total process lethality exceeded 5-log reduction of Lactobacillus plantarum and Lactobacillus sakei cells, and Zygosaccharomyces bailii cells and ascospores. Tomato juice inoculated with Bacillus coagulans spores and processed at 3000 and 3600 rpm rotor speeds endured a transient temperature from 37.8 to 93.3 or 104.4 °C with viable CFU reductions of 0.88 and 3.10 log cycles, respectively. Skim milk inoculated with Clostridium sporogenes putrefactive anaerobe 3679 spores and processed at 3000 or 3600 rpm rotor speeds endured a transient temperature from 48.9 to 104.4 or 115.6 °C with CFU reductions of 0.69 and 2.84 log cycles, respectively. Utilizing hydrodynamic cavitation to obtain minimally processed pasteurized low-acid and commercially sterilized high-acid fluid foods is possible with appropriate process considerations for different products. [source] Pulsed Electric Field Processing of Beer: Microbial, Sensory, and Quality AnalysesJOURNAL OF FOOD SCIENCE, Issue 8 2004G.A. Evrendilek ABSTRACT: In this study, pulsed electric field (PEF) treatment of beer, effectiveness of PEF treatment on microbial inactivation, effects of PEF treatment on sensory properties, and detection of electrode material migration were explored. Beer samples were treated by PEF for the inactivation of natural flora and inoculated cultures of Saccaromyces uvarum, Rhodotorula rubra, Lactobacillus plantarum, Pediococcus damnosus, and Bacillus subtilis. Inactivation induced by the PEF treatment was 0.5, 4.1, 4.3, 4.7, 5.8, and 4.8 log10 colony-forming units/mL in the above microorganisms, respectively (P < 0.05). There was a significant increase in the amount of Cr, Zn, Fe, and Mn ions in the beer samples after PEF treatment (P < 0.05) leading to a statistically significant degradation in flavor and mouth feel. Further studies are needed to optimize electrode materials and PEF treatment to minimize or eliminate this degradation. [source] Effect of Cell Wall Degrading Enzymes on In Vitro Carotene Accessibility in Lactic Acid Fermented Carrot BeverageJOURNAL OF FOOD SCIENCE, Issue 2 2004V. Díaz ABSTRACT: Carrot purées with different particle size were prepared from fresh carrots using 2 different food processors. The purées were fermented with lactic acid bacteria (Lactobacillus plantarum) with and without addition of cell wall degrading enzymes (Pectinex® Ultra SP-L and CellubrixTM L). The bioaccessibility of carotenes was estimated using an in vitro digestion method. In carrots processed to a particle size <1.5 mm, the in vitro ,-carotene accessibility was 46% and neither fermentation nor addition of cell wall-degrading enzymes had any further effect on the in vitro accessibility. In carrot purées with a coarser particle size, the in vitro ,-carotene accessibility was 18%; that significantly increased by adding high amounts of cellulases or pectinases or a combination of the enzymes either in low or high amounts. The improved accessibility was correlated with reduced particle size of the carrot purée. [source] Combined Carbon Dioxide and High Pressure Inactivation of Pectin Methylesterase, Polyphenol Oxidase, Lactobacillus plantarum and Escherichia coliJOURNAL OF FOOD SCIENCE, Issue 2 2002H. Corwin ABSTRACT: High pressure processing (HPP) and CO2have both been shown to increase food product shelf-life. CO2 was added at approximately 0.2 molar % to solutions processed at 500 to 800 MPa in order to further inactivate pectin methylesterase (PME), polyphenol oxidase (PPO), L. plantarum ATCC 8014, and E. coli K12. An interaction was found between CO2 and pressure at 25 °C and 50 °C for PME and PPO, respectively. Activity of PPO was decreased by CO2 at all pressure treatments. The interaction between CO2 and pressure was significant for L. plantarum with a significant decrease in survivors due to the addition of CO2 at all pressures studied. No significant effect on E. coli survivors was seen with CO2 addition. [source] Differential Glucose and Fructose Utilization During Cucumber Juice FermentationJOURNAL OF FOOD SCIENCE, Issue 1 2001Z. Lu ABSTRACT: Glucose (32 mM) and fructose (36mM) of cucumber juice were degraded simultaneously by Lactobacillus plantarum, but at different rates and extents. Glucose depletion was slightly more rapid than fructose during the exponential growth phase, but slower thereafter and stopped before exhaustion. In contrast, fructose degradation continued until all naturally present fructose was exhausted. When cucumber juice was supplemented with fructose and/or glucose, the starter culture continued to ferment fructose, but not glucose, resulting in an increase in lactic acid production and a decrease in terminal pH. Fructose utilization was not affected by the presence of glucose, but the presence of fructose reduced glucose utilization. [source] Lactobacillus plantarum 299v reduces colonisation of Clostridium difficile in critically ill patients treated with antibioticsACTA ANAESTHESIOLOGICA SCANDINAVICA, Issue 8 2008B. KLARIN Background: The incidence of Clostridium difficile -associated disease (CDAD) in hospitalised patients is increasing. Critically ill patients are often treated with antibiotics and are at a high risk of developing CDAD. Lactobacillus plantarum 299v (Lp299v) has been found to reduce recurrence of CDAD. We investigated intensive care unit (ICU) patients with respect to the impact of Lp299v on C. difficile colonisation and on gut permeability and parameters of inflammation and infection in that context. Methods: Twenty-two ICU patients were given a fermented oatmeal gruel containing Lp299v, and 22 received an equivalent product without the bacteria. Faecal samples for analyses of C. difficile and Lp299v were taken at inclusion and then twice a week during the ICU stay. Other cultures were performed on clinical indication. Infection and inflammation parameters were analysed daily. Gut permeability was assessed using a sugar probe technique. Results: Colonisation with C. difficile was detected in 19% (4/21) of controls but in none of the Lp299v-treated patients (P<0.05). Conclusions: Enteral administration of the probiotic bacterium Lp299v to critically ill patients treated with antibiotics reduced colonisation with C. difficile. [source] Effects of selected lactic acid bacteria on the characteristics of amaranth sourdoughJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 13 2010Mario Jekle Abstract BACKGROUND: As the processing of amaranth in baked goods is challenging, the use of sourdough fermentation is a promising possibility to exploit the advantages of this raw material. In this study the fermentation properties of Lactobacillus plantarum, Lactobacillus paralimentarius and Lactobacillus helveticus in amaranth-based sourdough were examined in order to validate them as starter cultures. pH, total titratable acidity (TTA) and lactic/acetic acid ratio of the sourdough and sensory properties of the resulting wheat bread were evaluated using fermentation temperatures of 30 and 35 °C. RESULTS: While fermentation pH, TTA and lactic acid concentration showed small variations with the use of L. plantarum and L. paralimentarius, L. helveticus reached the most intensive acidification after initial adaptation to the substrate. Acetic acid production was independent of lactic acid metabolism. Furthermore, the lactic/acetic acid ratio exceeded recommendation by 10,35 times (fermentation quotient 25,82). Sensory evaluation showed no significant differences between the two fermentation temperatures but differences among the three micro-organisms. CONCLUSION: The results provide relevant information on the fermentation properties required of a customised starter for amaranth flour. Copyright © 2010 Society of Chemical Industry [source] Effect of the stage of growth, wilting and inoculation in field pea (Pisum sativum L.) silages.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2006Abstract The stage of growth, field wilting and inoculation with lactic acid bacteria (LAB) effects were studied by ensiling herbage of field pea (Pisum sativum L.) at four consecutive stages. Stands of semi-leafless field pea, sown in spring, were harvested at four progressive morphological stages (end of flowering, I; beginning of pod filling, II; advanced pod filling, III; beginning of ripening, IV). For each stage of growth, the herbage was field wilted to a dry matter (DM) content of 318, 300, 348 and 360 g kg,1 for stages I, II, III and IV, respectively. The unwilted and wilted herbages were ensiled in 5-L silos, with (I) and without (C) a LAB inoculant (Lactobacillus plantarum). High levels of ethanol, lactic acid and volatile fatty acids (VFA) were observed in all silages, facilitated by the high levels of water-soluble carbohydrates (WSC) at ensiling (from 111 to 198 g kg,1 DM). Despite the low pH values (4.3 and 4.1 for C and I silages, respectively), all the silages showed detectable levels of butyric acid. Field peas can be successfully ensiled after a short wilting period with reduced field curing and reduce DM losses onward from advanced pod filling stage, with the aid of LAB inoculum. Copyright © 2006 Society of Chemical Industry [source] Nutritional value of African yambean (Sphenostylis stenocarpa L): improvement by lactic acid fermentationJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 6 2005Marshall A Azeke Abstract Tropical African yambean (Sphenostylis stenocarpa L) is an under-utilised hardy, protein-rich legume. Antinutrients and the excessively long cooking time (4,6 h), among other factors, limit the food use of African yambean seeds. To reduce these limitations, non-traditional, less energy-consuming processing methods are required. Seeds of different varieties were (i) examined for ingredients and (ii) fermented with Lactobacillus plantarum. Comparisons with traditionally cooked beans were made. Protein content and in vitro protein digestibility were increased slightly by fermentation or cooking. Reductions in trypsin and ,-amylase inhibitor activity and tannin ranged from significant to complete. The contents of potentially very toxic cyanogenic glycosides and flatulence-causing ,-galactosides were high in raw beans. Reduction by fermentation (by 85%) was clearly more effective than by traditional cooking (10,20%). The results demonstrate (i) that fermentation can substantially improve the nutritional quality and (ii) that the energy requirement to produce a basic consumable fermented food from African yambean is only 10% of that of traditional cooking. On these grounds, widespread application of lactic acid fermentation by individuals or small-scale industries would be advantageous in the context of small-household economy, environmental protection, health and long-term sustainable agriculture in Nigeria. Copyright © 2005 Society of Chemical Industry [source] Effects of Dietary Heat-killed Lactobacillus plantarum on Larval and Post-larval Kuruma Shrimp, Marsupenaeus japonicus BateJOURNAL OF THE WORLD AQUACULTURE SOCIETY, Issue 2010Ha Thanh Tung Two feeding trials were conducted to evaluate the effects of heat-killed Lactobacillus plantarum (HK-LP) on larval and post-larval kuruma shrimp, Marsupenaeus japonicus Bate. Five microbound diets were formulated to contain levels of a preparation containing 20% HK-LP (HK-LP Prep): 0, 0.001, 0.01, 0.1, and 1 g/kg. In the first experiment, zoea1 stage larvae were fed test diets for 8 d. Some parameters such as survival, developmental stage, metamorphosis to post-larvae, and formalin stress resistance were evaluated. In second trial, post-larval shrimp (16 ± 0.04 mg) were fed test diets for 30 d. Survival, body weight gain, specific growth rate, feed efficiency ratio, individual dry weight, total body length, osmotic and formalin stress resistances, and protease activity were evaluated. Results indicated that the larvae that received HK-LP Prep at 0.1 and 1 g/kg diets showed significantly (P < 0.05) higher survival than that of the control group. For the post-larval trial, shrimp that received HK-LP Prep at 1 g/kg diet were significantly higher than the control group in most of the growth parameters and stress resistance. However, shrimp that received HK-LP Prep at 0.1 g/kg diet were significantly higher than the control group in survival only. For protease activity, there was no significant difference detected among groups. [source] Lactobacilli antagonize biological effects of enterohaemorrhagic Escherichia coli in vitroLETTERS IN APPLIED MICROBIOLOGY, Issue 6 2008A.A. Hugo Abstract Aims:, To assess the effect of two lactobacilli on the biological activity of enterohaemorrhagic Escherichia coli (EHEC) in vitro. Methods and Results:, Strains CIDCA 133 (Lactobacillus delbrueckii subsp. lactis) and CIDCA 83114 (Lactobacillus plantarum) were studied. Hep-2 cells were used as an in vitro model to assess the biological effect of a clinical isolate of EHEC. Preincubation of cell monolayers with lactobacilli before EHEC prevented detachment of eukaryotic cells and minimizes both F-actin rearrangements and morphological alterations. Interestingly, the protective effect could not be ascribed to pathogen exclusion. In addition, viability of the lactobacilli was not necessary for protection and other species of the genus Lactobacillus failed to protect eukaryotic cells. Conclusions:, Our results suggest that lactobacilli are antagonizing virulence mechanisms of EHEC either by modification of the microenvironment or by interfering with the signalling cascades triggered by the pathogen. Significance and Impact of the Study:, Our findings give a rationale basis for the use of specific probiotic strains for the prophylaxis and prevention of intestinal infections due to EHEC. [source] Immunomodulatory properties of Lactobacillus plantarum and its use as a recombinant vaccine against mite allergyALLERGY, Issue 3 2009P. Rigaux Background:, Selected lactic acid bacteria were reported to prevent atopic dermatitis and experimental asthma but the mechanisms of their immunomodulatory effects are not fully elucidated. In this study, the signaling pathways triggered by Lactobacillus plantarum NCIMB8826 were investigated and the potential use of this strain producing a variant of the mite allergen Der p 1 as live vaccine vehicle was evaluated. Methods:, Mouse bone marrow-derived dendritic cells were stimulated with wild-type or a L. plantarum teichoic acid mutant to evaluate the secretion of cytokines. A recombinant L. plantarum expressing Der p 1 was engineered, its in vitro immunomodulatory properties were characterized and its prophylactic potential was evaluated in a Der p 1-sensitization murine model. Results:, Mouse dendritic cells stimulated by L. plantarum triggered the release of interleukin-10 (IL-10), IL-12 p40, IL-12 p70 and tumor necrosis factor-alpha (TNF-,). IL-12 p40 secretion was dependent on nuclear factor-,B (NF-,B), mitogen-activated protein (MAP) kinases, Toll-like receptor 2 (TLR2), TLR9 and on the bacterial teichoic acid composition. Recombinant L. plantarum producing Der p 1 exhibited similar immunostimulatory properties as wild-type. Prophylactic intranasal pretreatment of mice with this recombinant strain prevented the development of the typical Th2-biased allergic response by a drastic reduction of specific IgE and the induction of protective allergen-specific IgG2a antibodies. Moreover, both wild-type or recombinant L. plantarum reduced airway eosinophilia following aerosolized allergen exposure and IL-5 secretion upon allergen restimulation. Conclusion:, By combining both Th1-type immunostimulatory properties and an efficient allergen delivery capacity, recombinant L. plantarum producing Der p 1 represents a promising vaccine against house dust mite allergy. [source] Use of polymerase chain reaction techniques and sodium dodecyl sulfate-polyacrylamide gel electrophoresis for differentiation of oral Lactobacillus speciesMOLECULAR ORAL MICROBIOLOGY, Issue 2 2006R. Teanpaisan Background/aims:, The genus Lactobacillus has been associated with dental caries in humans, although it is seldom speciated due to lack of simple and nonlaborious identification methods. A considerable heterogeneity among Lactobacillus species has been demonstrated. The purpose of this study was to develop simple methods combining restriction fragment length polymorphism analysis of polymerase chain reaction (PCR)-amplified 16S rRNA (16S rRNA gene PCR-RFLP) and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) for the identification of 13 reference strains of Lactobacillus. Methods:, The 16S rRNA gene sequences were amplified by PCR using universal primers and digestion of PCR products with the restriction endonucleases, HpaII and HaeIII. The 16S rRNA gene PCR-RFLP is reproducible and has been proved to be useful for differentiating Lactobacillus strains to species level. Seventy-seven Lactobacillus isolates from a Thai population were used to show the applicability of the identification test. Results:, PCR-RFLP alone had limitations, because the RFLP patterns of Lactobacillus casei and Lactobacillus rhamnosus and of Lactobacillus acidophilus and Lactobacillus crispatus showed similar patterns; however, these could be differentiated by SDS-PAGE. Of the 77 isolates, 38 were identified as Lactobacillus fermentum, 25 as L. rhamnosus, 5 as Lactobacillus salivarius, 5 as L. casei, 3 as L. acidophilus and 1 as Lactobacillus plantarum. Conclusion:, 16S rRNA gene PCR-RFLP, using HpaII and HaeIII, together with SDS-PAGE protein profiles could be an alternative method for the identification of oral Lactobacillus strains to species level, and may be applicable for large-scale studies on the association of Lactobacillus to dental caries. [source] Oral and intestinal microflora in 5-fluorouracil treated rats, translocation to cervical and mesenteric lymph nodes and effects of probiotic bacteriaMOLECULAR ORAL MICROBIOLOGY, Issue 5 2003I. von Bültzingslöwen Serious systemic infections may occur during cancer chemotherapy due to disturbances in the oropharyngeal and gastrointestinal microflora, impaired mucosal barrier functions and immunosuppression. Bacteria may spread from the gastrointestinal tract to the regional lymph nodes. The routes for bacterial spread from the oral cavity are less well known. In the present study we investigated changes in the oral and intestinal microfloras in rats given 50 mg/kg 5-fluorouracil (5-FU) i.v. for 6 days. Bacterial dissemination to the lymph nodes draining the oral cavity and the lymph nodes draining the gastrointestinal tract was examined. Effects of adding the probiotic strain Lactobacillus plantarum 299v in the drinking water to the rats were measured. 5-FU treatment caused an increase in the number of facultative and strictly anaerobic bacteria in biopsies from the oral cavity and an increase in the number of facultative anaerobes in the large intestine. The proportion of facultative gram-negative rods increased in both the oral cavity and intestine. Bacteria translocated to both the cervical and mesenteric lymph nodes in untreated animals and increased in numbers after 5-FU treatment due to an increase in the number of facultative gram-negative rods. Treatment with L. plantarum 299v improved food intake and body weight in 5-FU-treated rats. It also reduced the 5-FU-induced raise in the total numbers of facultative anaerobes in the intestine, but did not reduce translocation and did not prevent diarrhea. This study reinforces the oral cavity, along with the gastrointestinal tract, as a source for bacterial dissemination. The use of probiotic bacteria may reduce some side effects of 5-FU treatment. [source] | |||||||||||||||||||