The Application of Miniaturized Methods for the Characterization of Various Organisms Isolated from the Animal Gut

Jayne‐Williams, D. J.

doi:10.1111/j.1365-2672.1976.tb04165.x

Cited by 55 publications

(10 citation statements)

References 18 publications

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“…The different isolates on the basis of characteristics of colony morphology (shape, surface and color), cell morphology (shape and size), phenotypic and lactobacillus specifi c biochemical features were investigated. Eight bacterial isolates were considered to belong to the genus lactobacillus based on morphological, cultural and biochemical characteristics [Jayne- Williams, 1976]. Representative 16S rDNA amplicons of each of the different profi les were selected for sequencing.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Tavakoli

Hamidi‐Esfahani

Hejazi

et al. 2017

Pol. J. Food Nutr. Sci.

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Eight lactic isolates including Lactobacillus plantarum (MT.ZH193, MT.ZH293, MT.ZH393 and MT.ZH593), L. casei (MT.ZH493), L. pentosus (MT.ZH693), and L. fermentum (MT.ZH893 and MT.ZH993) were identifi ed from an Iranian traditional cheese "Koozeh Paneer" using the morphological, phenotypical, biochemical and molecular characterization and then their probiotic characteristics were compared. Results showed that the lactic isolates of L. plantarum (MT.ZH293) and L. fermentum (MT.ZH893 and MT.ZH993) were resistant to all the used bile salts up to concentrations of 0.3 to 2.0%. All the strains showed low sensitivity to the presence of conjugated bile salts. L. plantarum MT.ZH293 exhibited the highest enzymatic activity of β-galactosidase and survival rate in a simulated stomach duodenum passage. L. casei MT.ZH493 generated the highest amount of hydrogen peroxide, followed by L. fermentum MT.ZH993 and L. plantarum MT.ZH593. Although the most selected LAB isolates had a moderate cell surface hydrophobicity, L. plantarum MT. ZH593 expressed the highest cell surface hydrophobicity. L. fermentum MT.ZH893 had strong resistance to all the antibiotics tested such as amoxicillin, ceftriaxon, chloramphenicol, erythromycin, gentamycin, streptomycin, tetracycline and vancomycin.

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Section: Resultsmentioning

confidence: 99%

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Tavakoli

Hamidi‐Esfahani

Hejazi

et al. 2017

Pol. J. Food Nutr. Sci.

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“…Isolates were phenotypically assigned to the genus level on the basis of: cell morphology, Gram-positive and catalase-negative, according to the methods and criteria described by Sharpe (42) and Kandler and Weiss (26); CO 2 production from glucose in MRS broth containing inverted Durham tubes (32); hydrolysis of arginine, growth at 15 °C and 45 °C, tolerance to 20, 40, 65 g L -1 NaCl. The acid production from carbohydrates (fructose, glucose, mannitol, lactose, mannose, rhamnose, glycerol, arabinose, sorbose, dulcitol, amygdalin, melibiose, melezitose, starch, tagatose, arabitol, ribose, maltose, galactose, and xylose) was evaluated by using a miniaturized assay in microtiter plates, as described by Jayne-Williams (25). Ability to ferment carbohydrate substrates was studied, using the API 50 CHL system (BioMérieux, Lyon, France), following the manufacturer recommendations.…”

Section: Methodsmentioning

confidence: 99%

Characterization of Lactobacillus from Algerian goat's milk based on phenotypic, 16S rDNA sequencing and their technological properties

Marroki¹,

Zúñiga²,

Kihal³

et al. 2011

Braz. J. Microbiol.

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Nineteen strains of Lactobacillus isolated from goat’s milk from farms in north-west of Algeria were characterized. Isolates were identified by phenotypic, physiological and genotypic methods and some of their important technological properties were studied. Phenotypic characterization was carried out by studying physiological, morphological characteristics and carbohydrate fermentation patterns using API 50 CHL system. Isolates were also characterized by partial 16S rDNA sequencing. Results obtained with phenotypic methods were correlated with the genotypic characterization and 13 isolates were identified as L. plantarum, two isolates as L. rhamnosus and one isolate as L. fermentum. Three isolates identified as L. plantarum by phenotypic characterization were found to be L. pentosus by the genotypic method. A large diversity in technological properties (acid production in skim milk, exopolysaccharide production, aminopeptidase activity, antibacterial activity and antibiotic susceptibility) was observed. Based on these results, two strains of L. plantarum (LbMS16 and LbMS21) and one strain of L. rhamnosus (LbMF25) have been tentatively selected for use as starter cultures in the manufacture of artisanal fermented dairy products in Algeria.

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“…All isolates were grown in MRS broth at 30C for 24 h, purified by streaking on MRS agar and maintained in MRS broth plus 30% (w/v) glycerol (Merck) at –20C. The gram‐positive and catalase‐negative strains were subjected to the following physiological and biochemical tests: gas (CO 2 ) formation from glucose, arginine hydrolysis, growth in 8 and 10% NaCl, growth at 4, 10, 15, 37 and 45C, dextran production and fermentation of the following sugars: maltose, mannitol, melibiose, lactose, L‐arabinose, sucrose, raffinose, cellobiose, trehalose, ribose, sorbitol, D‐xylose and galactose according to Sharpe (1979) using the miniplate method described by Jayne‐Williams (1976). Sugar fermentation pattern was, also, determined using API 50 CHL (BioMerieux, Marcy l'Etoile, France), and the identification was performed by the computer program APILAB Plus (France).…”

Section: Methodsmentioning

confidence: 99%

Microbiological and Physicochemical Characterization of Natural Fermented Camel Meat Sausage

Malti¹,

Amarouch

2008

J Food Processing Preservation

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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.

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The Application of Miniaturized Methods for the Characterization of Various Organisms Isolated from the Animal Gut

Cited by 55 publications

References 18 publications

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Characterization of Probiotic Abilities of Lactobacilli Isolated from Iranian Koozeh Traditional Cheese

Characterization of Lactobacillus from Algerian goat's milk based on phenotypic, 16S rDNA sequencing and their technological properties

Microbiological and Physicochemical Characterization of Natural Fermented Camel Meat Sausage

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