Selective Enumeration of Bifidobacterium bifidum, Enterococcus faecium, and Streptomycin-Resistant Lactobacillus acidophilus from a Mixed Probiotic Product

Calicchia, Melissa L.; Wang, Connie I. E.; Nomura, Takuji; Yotsuzuka, Fumio; Osato, Daryl W.

doi:10.4315/0362-028x-56.11.954

Cited by 17 publications

(5 citation statements)

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“…Callichia et al [28] increased the rate of recovery of dried microorganisms to a level similar to that of wet cultures that had never been dried by resuspending the dried microorganisms in a medium containing phosphate, cysteine, antifoaming agent and agar before plating. McCann et al [130] analysed a number of commercial dairy cultures, comparing methods of sample preparation: duplicate samples of probiotic products were resuspended and diluted in both peptone and CRM (Calicchia resuspension medium).…”

Section: Resuspension Mediummentioning

confidence: 99%

Article

Coeuret

Dubernet

Bernardeau

et al. 2003

Lait

154

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-During the last fifteen years, the Lactobacillus genus has evolved and contains to date more than 80 species. They are present in raw milk and dairy products such as cheeses, yoghurts and fermented milks. Quality assurance programmes associated with research, development, production and validation of the health or technological benefits of these bacteria require their relevant isolation, counting and identification. This review presents the different selective media to isolate lactobacilli, and the numerous different available tools to characterise lactobacilli at genus, species or strain level using either culture-dependent methods: phenotypical, molecular or global methods, or using new culture-independent advanced molecular methods. Enzymes used for PFGE, hybridisation probes and PCR-based method primers are listed in seven tables. In conclusion, the main advantages and disadvantages associated with these techniques are presented.Lactobacillus / media / PFGE restriction enzyme / probe / primer / cheese / dairy product Résumé -Isolement, caractérisation et identification des lactobacilles des produits laitiers. Durant les quinze dernières années, le genre Lactobacillus a subi de nombreux remaniements et compte actuellement plus de 80 espèces. Les lactobacilles sont présents dans le lait cru, les produits laitiers tels que les fromages, les yaourts et les laits fermentés. Pour s'inscrire dans une démarche qualité visant au développement de lactobacilles à effet santé ou d'intérêt technologique, l'isolement, le comptage et la caractérisation parfaite de ces bactéries sont nécessaires. Cette analyse bibliographique présente les différents milieux sélectifs pour isoler les lactobacilles, ainsi que les outils disponibles à ce jour pour caractériser les lactobacilles au niveau du genre, de l'espèce ou de la souche, aussi bien par des méthodes culture dépendantes : phénotypique, moléculaire, globale, que par les nouvelles méthodes se réalisant à partir d'échantillons bruts. Les enzymes utilisées en PFGE, les sondes d'hybridation et les oligonucléotides utilisés pour les différentes techniques de PCR sont répertoriés en sept tableaux. En conclusion, les avantages et inconvénients de ces techniques sont présentés.Lactobacillus / milieu sélectif / enzyme PFGE / sonde moléculaire / amorce PCR / fromage / produit laitier

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Section: Resuspension Mediummentioning

confidence: 99%

Article

Coeuret

Dubernet

Bernardeau

et al. 2003

Lait

154

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“…Test crude was added to a blank disk where on the following concentration 100 µml, 125 µl, 250 µl, 500 µl, 1000 µl, 1500 µl and 2000 µl. The disk left to absorb the sample for 30 seconds then placed in plate with a culture of CRM (Calicchia resuspension medium) [21]. The media that was used for microorganism: E. Coli with brilliance E. Coli -coliform selective medium, P. Aeruginosa with baird parker agar base, S. aureus with slantez and bartley medium, Enterococcus with Pseudomonas cetrimide agar, and C. albicans with sabaraud dextrose agar.…”

Section: Microorganism and Growth Conditionsmentioning

confidence: 99%

Phytonutrients and Antimicrobial Activities of Methanolic Extract from Hafr Al-Batin Truffles

Al-Mazaideh

Alswailmi

2021

JPRI

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The desert truffle is a wild mushroom, also referred to as Kamah or Fagaa. Kamah is a rich source of polysaccharides that have medicinal, antitumoral, antibacterial, and immune-stimulant effects. Studies of hypogeous fungi, especially desert truffles, have recently entered traditional studies of epigeous higher Basidiomycetes. Based on the tasty desert truffle Kamah obtained from Hafr Al-Batin Governorate, Saudi Arabia, as a source of potential antimicrobial agents with both the aim of obtaining novel agents toward bacteria and Fungi of clinical significance. We specifically tested the antibacterial and antifungal efficacy of methanol extracts of Kamah against the Gram-negative bacterial pathogens reference strains E. coli ATCC® 8739, P. Aeruginosa ATCC®9027, S. aureus ATCC®6538, Enterococci NCTC®775 and opportunistic fungus C. albicans ATCC®1231.The extract had MIC (minimum inhibitory concentrations) varying from 100 g/ml to 500 g/ml against the pathogens examined. The LC-QTOF-MS (liquid chromatography coupled to quadrupole time of flight mass spectrometry) phytoconstituents assay chromatogram indicated that the methanol extracts of Kamah comprises 264 with retention periods varying from 1.04 to 18.86, which were categorized as unsaturated and saturated natural ingredients sch as aromatic compounds, carboxylic acids, oxygenated hydrocarbons, fatty acids, amino acids, and vitamins).The main compounds were discovered to be 21 with peak areas larger than 2X10-5 and retention periods varying from 2.3 to 9.13.The main known substances with the maximum peaks were adenosine (11.724), phenylalanine (7.711), phenprobamate (7.711), and 5-hydroxytryptophan (5.711). Such preliminary findings, we assume, are encouraging in terms of obtaining a beneficial antibiotic substitute to battle antibiotic-resistant pathogens especially eye infections.

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“…Generally, 26 specimens were collected from traditional dairy products manufactured in Bukan (during September 2014 to June 2015). In the present study, a procedure proposed by Calicchia et al (12) was used for preparing and making the primary suspension. Because of the insolubility of the products in the peptone based solution, 2% trisodium citrate solution was employed to make the bacterial suspensions from cheese, Lurk, and Siraj samples.…”

Section: Specimen Collection and Bacteria Isolationmentioning

confidence: 99%

Identification of Lactobacillus Species Isolated From Traditional Dairy Products Using RAPD-PCR

Abdollahniya¹,

Hosseini²,

Baghbaderani³

et al. 2018

Avicenna J Clin Microbiol Infect

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BackgroundAccording to the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), probiotics are viable microorganisms providing the human body with many benefits if consumed sufficiently (1). Probiotics are generally of human resources and known as nonpathogenic bacteria (2,3). The most common bacteria used as probiotics are driven from lactic acid bacteria family and can normally be found in dairy products such as yoghurt, cheese, etc. Traditional dairies are full of such organisms. Naturally, the lactic acid bacteria are residents of the human gut and have a long history in fermentation products (4). The genus Lactobacillus bacterium, as a lactic acid bacterium, has attracted more attention than do other species of the family (5).According to the definitions of International Dairy Federation (IDF) and the International Organization for Standardization (ISO) in 2008, the lactic acid bacteria are gram-positive, immobile, non-spore forming, catalasenegative, negative nitrate reduction, and cytochrome oxidase negative. All of them have fermentative metabolism and are strongly saccharolytic. The most important lactic acid bacteria in the dairy industry belong to the Pediococcus, Lactobacillus, Leuconostoc, Lactococcus, and Enterococcus species (6).Although such bacteria have many advantages for human body, they may be missing in industrially-produced dairy products, so it seems to be necessary to detect and extract such bacteria from traditional products and to utilize them in products manufactured by large industrial plants. The results of the studies conducted in this area have demonstrated that traditional dairy products contain more probiotics than do their industrially-made counterparts. As a result, it would be beneficial to add

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Selective Enumeration of Bifidobacterium bifidum, Enterococcus faecium, and Streptomycin-Resistant Lactobacillus acidophilus from a Mixed Probiotic Product

Cited by 17 publications

References 0 publications

Article

Article

Phytonutrients and Antimicrobial Activities of Methanolic Extract from Hafr Al-Batin Truffles

Identification of Lactobacillus Species Isolated From Traditional Dairy Products Using RAPD-PCR

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