Identification and Classification of Lactobacillus Acidophilus, L. Gasseri and L. Johnsonii Strains by SDS-PAGE and rRNA-Targeted Oligonucleotide Probe Hybridization

Pot, Bruno; Hertel, Christian; Ludwig, Wolfgang; Descheemaeker, Patrick; Kersters, Karel; Schleifer, Karl‐Heinz

doi:10.1099/00221287-139-3-513

Cited by 143 publications

(85 citation statements)

References 31 publications

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“…Harmsen et al (1999Harmsen et al ( , 2002 and Mueller et al (2006) detected between 0.01 and 0.2% of total DAPI counts in faeces using the group-specific probe LAB158. In consideration of the species specificity of the Lba probe used in this study (Pot et al, 1993) relatively high values were observed. For two individuals, members of L. acidophilus were also detected during the placebo period (0.25 and 0.24%).…”

Section: Discussionmentioning

confidence: 85%

Lactobacillus acidophilus 74-2 and Bifidobacterium animalis subsp lactis DGCC 420 modulate unspecific cellular immune response in healthy adults

Friedrich²,

et al. 2007

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Objective: It was determined whether a combination of Lactobacillus acidophilus (L. acidophilus) 74-2 and Bifidobacterium animalis subsp lactis DGCC 420 (B. lactis 420) affect the faecal microbiota as well as immunological parameters and blood lipids in healthy adults. Design: A placebo-controlled, double-blinded, randomized crossover trial was conducted. Subjects: Twenty-six healthy volunteers (mean age 25 years) were recruited by advertising in academical buildings. All of them completed the study. Methods: After 3-week run-in period, half of the volunteers consumed 300 g/day of yoghurt supplement containing probiotic strains L. acidophilus 74-2 and B. lactis 420, and the other half received the placebo product for a period of 5 weeks. The two groups were crossed during the following 5-week period. Blood and faecal samples were collected at the end of each period. The faecal content of probiotic bacteria, faecal short-chain fatty acids (SCFA), serum lipids and plasma immune system biomarkers were evaluated. Results: Faecal proportions of L. acidophilus and of B. lactis increased significantly from 0.02 to 0.19 and 0.4 to 1.4% (Po0.05), respectively. Percentages of granulocytes and monocytes showing phagocytic activity were significantly elevated from 92 to 95% during probiotic intervention, whereas their oxidative burst activity and specific immune parameters remained unaffected. Fecal SCFA and serum cholesterol levels were not influenced by the probiotics. However, serum concentrations of triacylglyceroles decreased significantly by 11.6% (Po0.05) in the probiotic supplementation period. Conclusions: L. acidophilus and B. lactis were recovered in faeces in significantly elevated numbers after supplementation. They are able to modulate unspecific cellular immune response indicated by the increased phagocytic activity.

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Section: Discussionmentioning

confidence: 85%

Lactobacillus acidophilus 74-2 and Bifidobacterium animalis subsp lactis DGCC 420 modulate unspecific cellular immune response in healthy adults

Friedrich²,

et al. 2007

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“…More rapid DNA-based methods to speciate probiotic species have also been developed, including oligonucleotide probes for three species of the "L. acidophilus group" (Pot et al, 1993) and species-specific primers for Lactoba cillus paracasei, Lactobacillus rhamnosus, Lactobacillus delbrueckii, Lactobacillus helveticus (Tilsala-Timisjarvi and Alatossava, 1997), and Lactobacillus plantarum (Quere et al, 1997). Giraffa et al (1998) succeeded in differentiating between L. delbrueckii, L. helveticus, and L. acidophilus, but not between subspecies lactis and delbrueckii of L. delbrueckii using amplified rDNA re striction analysis.…”

Section: Introductionmentioning

confidence: 99%

Species-Specific Identification of Commercial Probiotic Strains

Yeung¹,

Sanders²,

Kitts³

et al. 2002

Journal of Dairy Science

118

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Products containing probiotic bacteria are gaining popularity, increasing the importance of their accurate speciation. Unfortunately, studies have suggested that improper labeling of probiotic species is common in com mercial products. Species identification of a bank of com mercial probiotic strains was attempted using partial 16S rDNA sequencing, carbohydrate fermentation anal ysis, and cellular fatty acid methyl ester analysis. Re sults from partial 16S rDNA sequencing indicated dis crepancies between species designations for 26 out of 58 strains tested, including two ATCC Lactobacillus strains. When considering only the commercial strains obtained directly from the manufacturers, 14 of 29 strains carried species designations different from those obtained by partial 16S rDNA sequencing. Strains from six commercial products were species not listed on the label. The discrepancies mainly occurred in Lactobacil lus acidophilus and Lactobacillus casei groups. Carbohy drate fermentation analysis was not sensitive enough to identify species within the L. acidophilus group. Fatty acid methyl ester analysis was found to be variable and inaccurate and is not recommended to identify probi otic lactobacilli.

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“…Four colonies, morphologically identical and randomly selected, were isolated from a commercial cheddar cheese and analyzed using both RAPD-PCR and sodium dodecyl sulfate-polyacrylamide gel electrophoresis protein profiling (22). While all were typed as L. paracasei subsp.…”

Section: Resultsmentioning

confidence: 99%

Strategy for Manipulation of Cheese Flora Using Combinations of Lacticin 3147-Producing and -Resistant Cultures

Ryan¹,

Ross²,

Hill

2001

Appl Environ Microbiol

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The aim of the present study was to develop adjunct strains which can grow in the presence of bacteriocin produced by lacticin 3147-producing starters in fermented products such as cheese. A Lactobacillus paracasei subsp. paracasei strain (DPC5336) was isolated from a well-flavored, commercial cheddar cheese and exposed to increasing concentrations (up to 4,100 arbitrary units [AU]/ml) of lantibiotic lacticin 3147. This approach generated a stable, more-resistant variant of the isolate (DPC5337), which was 32 times less sensitive to lacticin 3147 than DPC5336. The performance of DPC5336 was compared to that of DPC5337 as adjunct cultures in two separate trials using either Lactococcus lactis DPC3147 (a natural producer) or L. lactis DPC4275 (a lacticin 3147-producing transconjugant) as the starter. These lacticin 3147-producing starters were previously shown to control adventitious nonstarter lactic acid bacteria in cheddar cheese. Lacticin 3147 was produced and remained stable during ripening, with levels of either 1,280 or 640 AU/g detected after 6 months of ripening. The more-resistant adjunct culture survived and grew in the presence of the bacteriocin in each trial, reaching levels of 10 7 CFU/g during ripening, in contrast to the sensitive strain, which was present at levels 100-to 1,000-fold lower. Furthermore, randomly amplified polymorphic DNA-PCR was employed to demonstrate that the resistant adjunct strain comprised the dominant microflora in the test cheeses during ripening.Members of the lactic acid bacteria play an essential role in a wide variety of food fermentations, with Lactococcus lactis representing the primary starter cultures exploited for cheddar cheese manufacture. In addition, a population of adventitious microflora, otherwise known as nonstarter lactic acid bacteria (NSLAB), can proliferate during ripening and often form the dominant flora in the cheese. The precise role of NSLAB strains in flavor development remains unclear; however, whether their effect is positive or negative, they certainly contribute to the unpredictability associated with cheddar cheese quality (7). Importantly, NSLAB have also been associated with defects in cheese such as the formation of calcium lactate crystals (27) and slit formation.Given increasing consumer demand, the challenge now facing the cheesemaker is the development of a safe, well-flavored, consistent cheddar. One approach to improving cheese flavor has been the deliberate addition of selected adjunct lactobacilli during manufacture which would impart beneficial qualities (7). Although some studies reported cheese with improved flavor, in other studies adjunct cultures were responsible for flavor defects (13,14,20,23). In addition, comparisons with control vats were difficult to interpret due to contamination with the adjunct strain or with adventitious NSLAB, which eventually reach levels similar to those in the test vat (1, 28). Hence, in order to study the relevance of NSLAB, as well as examine the role of adjunct cultures in cheddar flavor, th...

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Identification and Classification of Lactobacillus Acidophilus, L. Gasseri and L. Johnsonii Strains by SDS-PAGE and rRNA-Targeted Oligonucleotide Probe Hybridization

Cited by 143 publications

References 31 publications

Lactobacillus acidophilus 74-2 and Bifidobacterium animalis subsp lactis DGCC 420 modulate unspecific cellular immune response in healthy adults

Lactobacillus acidophilus 74-2 and Bifidobacterium animalis subsp lactis DGCC 420 modulate unspecific cellular immune response in healthy adults

Species-Specific Identification of Commercial Probiotic Strains

Strategy for Manipulation of Cheese Flora Using Combinations of Lacticin 3147-Producing and -Resistant Cultures

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