Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

Veselá, Kristina; Kumherová, Monika; Klojdová, Iveta; Solichová, K.; Horáčková, Šárka; Plocková, M.

doi:10.1016/j.lwt.2019.108365

Cited by 22 publications

(10 citation statements)

References 31 publications

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“…Using selective media, it might be possible to isolate targeted microorganisms from their natural environment and detect them quickly and reliably using IMC (Atlas, 2010). Furthermore, continuous success in the development of selective media for different species in microbiology can be recognized (Bujalance et al, 2006; Nwamaioha and Ibrahim, 2018; Veselá et al, 2019). The exchange of substrates, as well as the addition of antibiotics, enable in some cases the use of a highly selective media and suppressed the growth of accompanying microorganisms.…”

Section: Resultsmentioning

confidence: 99%

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Rapid Calorimetric Detection of Bacterial Contamination: Influence of the Cultivation Technique

2019

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Modern isothermal microcalorimeters (IMC) are able to detect the metabolic heat of bacteria with an accuracy sufficient to recognize even the smallest traces of bacterial contamination of water, food, and medical samples. The modern IMC techniques are often superior to conventional detection methods in terms of the detection time, reliability, labor, and technical effort. What is missing is a systematic analysis of the influence of the cultivation conditions on calorimetric detection. For the acceptance of IMC techniques, it is advantageous if already standardized cultivation techniques can be combined with calorimetry. Here we performed such a systematic analysis using Lactobacillus plantarum as a model bacterium. Independent of the cultivation techniques, IMC detections were much faster for high bacterial concentrations (>102 CFU⋅mL–1) than visual detections. At low bacterial concentrations (<102 CFU⋅mL–1), detection times were approximately the same. Our data demonstrate that all kinds of traditional cultivation techniques like growth on agar (GOA) or in agar (GIA), in liquid media (GL) or on agar after enrichment via membrane filtration (GF) can be combined with IMC. The order of the detection times was GF < GIA ≈ GL ≈ GOA. The observed linear relationship between the calorimetric detection times and the initial bacterial concentrations can be used to quantify the bacterial contamination. Further investigations regarding the correlation between the filling level (in mm) of the calorimetric vessel and the specific maximum heat flow (in μW⋅g–1) illustrated two completely different results for liquid and solid media. Due to the better availability of substrates and the homogeneous distribution of bacteria growing in a liquid medium, the volume-related maximum heat flow was independent on the filling level of the calorimetric vessels. However, in a solid medium, the volume-related maximum heat flow approached a threshold and achieved a maximum at low filling levels. This fundamentally different behavior can be explained by the spatial limitation of the growth of bacterial colonies and the reduced substrate supply due to diffusion.

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Section: Resultsmentioning

confidence: 99%

“…Although IMC is known as a non-specific detection method, an appropriate sample preparation (e.g., chemical treatment) and selective culture media can be used to allow only the growth of microorganisms of concern, whereas accompanying microbial community is suppressed (Bujalance et al, 2006; Veselá et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Rapid Calorimetric Detection of Bacterial Contamination: Influence of the Cultivation Technique

2019

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“…Twenty colonies per each medium were selected for further confirmatory tests. MRS medium with vancomycin (pH 5.6) and cultivation under aerobic conditions at 30°C was used for selective enumeration of L. plantarum after cultivation in broth, then the purity of L.plantarum cultures on this medium was monitored by colony morphology, Gram staining, and microscopy (Olympus CX23; Olympus, Tokyo, Japan) (Veselá et al, 2019 ).…”

Section: Methodsmentioning

confidence: 99%

Production and characterization of nondairy gluten‐free fermented beverage based on buckwheat and lentil

Mousavi

Gharekhani

Alirezalu

et al. 2022

Food Science & Nutrition

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The present study aimed to optimize the formulation of buckwheat/lentil gluten‐free beverages fermented with Lactobacillus plantarum and Bifidobacterium bifidum . Physicochemical parameters of 14 different beverages, such as pH, acidity, total solids, ash, total phenol content, antioxidant activity, and sensory test, were assessed after 24 h of fermentation. The results showed that the numbers of viable cells of lactobacilli and bifidobacteria on the first day of the experiment were 9.9 and 9.6 log (CFU ml −1 ), respectively, which were over 9 log (CFU ml −1 ). During 24 h from the fermentation, the number of viable cells for all beverages decreased, which reached an average probiotic count of 8.81 log (CFU ml −1 ) that was statistically significantly different from the probiotic count before fermentation ( p < .05). Cell viability was evaluated and shelf life was estimated during 15‐day refrigerated storage. At the end of the storage (15th day), the beverages contained an average of 8.4 log (CFU ml −1 ) of live lactobacilli cells and 7.8 log (CFU ml −1 ) of viable bifidobacterial cells. The optimized levels of independent factors for sprouted buckwheat and lentil flours were 51.96% and 48.04%, respectively. The optimized probiotic beverage was contained 0.25 (% lactic acid) acidity, 5.7 pH, 7.9% total solids, 0.4% ash, 41.02% DPPH, 26.96 (mg GAE/ml) phenol compounds, and 8.65 log (CFU ml −1 ) probiotic count. The optimized beverage had distinct organoleptic properties on day 15 of refrigerated storage. This study showed that Bifidobacterium bifidum can be used for the development of potentially probiotic beverage with sprouted buckwheat and lentil.

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“…The results are means of two parallel measurements in two independent cultivations (n = 4). If the number of microorganisms was determined during co-culturing, the procedure, according to Veselá et al (2019), was used. https://doi.org/10.17221/132/2022-CJFS…”

Section: Methodsmentioning

confidence: 99%

Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products

Horáčková¹,

Vrchotová²,

Koval³

et al. 2022

Czech J. Food Sci.

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In this study, two strains of Lactiplantibacillus plantarum 299v and CCDM 181 were tested for their ability to grow in milk and soy beverage, for stability during cold storage of fermented beverages, compatibility with yoghurt culture and activity against yeasts. Both strains grew better in soy drink compared to milk. During co-culturing with the yoghurt culture, sufficient acidification of milk and soy beverage necessary for the production of fermented products was achieved. The stability of tested strains in media at pH 4.5 for 28 days at 5 °C was good. L. plantarum was effective in the inhibition of undesirable yeast growth, but the ability was strain-specific. Tested strains demonstrated also a strain-specific ability to suppress the growth of yoghurt culture bacteria. For a possible application of co-culturing L. plantarum with the yoghurt culture, verification of the mutual compatibility of specific strains is necessary.

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Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

Cited by 22 publications

References 31 publications

Rapid Calorimetric Detection of Bacterial Contamination: Influence of the Cultivation Technique

Rapid Calorimetric Detection of Bacterial Contamination: Influence of the Cultivation Technique

Production and characterization of nondairy gluten‐free fermented beverage based on buckwheat and lentil

Use of Lactiplantibacillus plantarum for dairy and non-dairy fermented products

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