Lactic Acid Bacteria

König, Helmut; Fröhlich, Jürgen

doi:10.1007/978-3-540-85463-0_1

Cited by 62 publications

(43 citation statements)

References 67 publications

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“…Usually, LAB members are nonpathogenic organisms with a reputed generally recognized as safe (GRAS) status. The Lactobacillus genus includes some of the most important GRAS species involved in food microbiology and human nutrition [41,42]. The remarkable ability of these bacteria to adapt to different environments resulted in a large number of industrially relevant strains.…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%

The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America

Faria-Oliveira¹,

Diniz²,

Godoy-Santos³

et al. 2015

Food Production and Industry

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Fermentation is one of the oldest forms of food preservation in the world. In South "merica, most fermented beverages are nondairy products featuring several other food raw materials such as cereals, fruits, and vegetables. Generally, natural fermentations are carried out by yeast and lactic acid bacteria forming a complex microbiota that acts in cooperation. Yeast have a prominent role in the production of beverages, due to the ability to accumulate high levels of ethanol and to produce highly desirable aroma compounds, but lactic acid bacteria are particularly important in fermentation because they produce desirable acids, flavor compounds, and peptides that inhibit the growth of undesirable organisms. "mong the South "merica beverages based on cereals and vegetables, the fermented beverages chicha, caxiri, cauim and champús, and cachaça, a fermented and distilled beverage, could be cited. Genetic and physiological analyses of Saccharomyces cerevisiae strains isolated from cachaça have been shown to present interesting traits for beer production, such as flocculation and production of aroma compounds, fundamental to high-quality beer. The study of these traditional beverages allows the identification of new microorganism strains displaying enhanced resistance or new flavor and aroma profiles that could lead to applications in several industries and ultimately new products.

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Section: Lactic Acid Bacteriamentioning

confidence: 99%

The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America

Faria-Oliveira¹,

Diniz²,

Godoy-Santos³

et al. 2015

Food Production and Industry

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show abstract

“…LAB also ferments carbohydrates for energy demand, using endogenous carbon sources as a final electron acceptor instead of oxygen. The DNA of LAB has a low G + C content [4]. Some strains of LAB can be considered as probiotic bacteria [5], such as Lactobacillus genus with more than 100 species, for example L. acidophilus, L. rhamnosus, L. casei, L. plantarum, L. bulgaricus, L. L.reuteri, delbrueckii and L. helveticus [6,7].…”

Section: Introductiomentioning

confidence: 99%

Extraction and Partial Purification of Exo-Polysaccharide from Lactobacillus Rhamnosus Isolated from Vaginal Specimens

Alshammery

Alaubydi

2020

eijs

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Lactobacillus spp. is one of the most important strains used worldwide in different applications that range from medical to industrial uses. Therefore, this study aimed to determine the potential capability of the putative probiotic L. rhamnosus isolated from clinical vaginal specimens to produce exopolysaccharide (EPS). From a total of 100 clinical samples, only 13 (13%) samples were represented as Lactobacillus spp, as characterized by the use of the API 50CHL system. The results revealed that the number of L. rhamnosus isolates constituted 4/13 (30.8%), with a confident percentage of more than 80%. In addition, characterization by 16S rRNA sequencing showed 100% similarity to the characterized species of L. rhamnosus. Also, the results showed a strong capability of all Lactobacillus spp. isolates to produce biofilm. On the other hand, the antimicrobial susceptibility test revealed increases of antimicrobial resistance. The selected L. rhamnosus showed thecapability to produce exopolysaccharide with carbohydrate and protein concentrations of 74.774 μg/ml and 0.0145μg/ml, respectively. This bacterial isolate demonstrated the ability to form a thin capsule with carbohydrate and protein concentrations of about1.314 μg/ml and 0.01μg/ml, respectively.

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“…Lactobacillus is a group of bacteria that can ferment carbohydrates, producing large amounts of lactic acid (König and Fröhlich 2017). They are long-term colonizers of the human or animal gut and have many benefits to the body, and they are recognized internationally as food-grade safety microbes (Saad et al 2013).…”

Section: Introductionmentioning

confidence: 99%

Immune responses induced by recombinant Lactobacillus plantarum expressing the spike protein derived from transmissible gastroenteritis virus in piglets

Jin

Yang

Shi

et al. 2018

Appl Microbiol Biotechnol

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Transmissible gastroenteritis coronavirus (TGEV) is one of the most severe threats to the swine industry. In this study, we constructed a suite of recombinant Lactobacillus plantarum with surface displaying the spike (S) protein coming from TGEV and fused with DC cells targeting peptides (DCpep) to develop an effective, safe, and convenient vaccine against transmissible gastroenteritis. Our research results found that the recombinant Lactobacillus plantarum (NC8-pSIP409-pgsA-S-DCpep) group expressing S fused with DCpep could not only significantly increase the percentages of MHC-IICD80 B cells and CD3CD4 T cells but also the number of IgA B cells and CD3CD4 T cells of ileum lamina propria, which elevated the specific secretory immunoglobulin A (SIgA) titers in feces and IgG titers in serum. Taken together, these results suggest that NC8-pSIP409-pgsA-S-DCpep expressing the S of TGEV fused with DCpep could effectively induce immune responses and provide a feasible original strategy and approach for the design of TGEV vaccines.

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Lactic Acid Bacteria

Cited by 62 publications

References 67 publications

The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America

The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America

Extraction and Partial Purification of Exo-Polysaccharide from Lactobacillus Rhamnosus Isolated from Vaginal Specimens

Immune responses induced by recombinant Lactobacillus plantarum expressing the spike protein derived from transmissible gastroenteritis virus in piglets

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