The Genera of Lactic Acid Bacteria

Wood, B. J.; Holzapfel, Wilhelm H.

doi:10.1007/978-1-4615-5817-0

Cited by 189 publications

(8 citation statements)

References 307 publications

(602 reference statements)

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“…They produce lactic acid as part or major by product from fermentation of carbohydrates [8,9]. This group of bacteria includes the following genus Lactobacillus, Pediococcus, Lactococcus, Leuconostoc and Bifidobacterium.…”

Section: Resultsmentioning

confidence: 99%

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In Vitro Screening and Selection of Probiotic Lactic Acid Bacteria Isolated from Spontaneously Fermenting Kunu-Zaki

Oluwajoba¹,

Akinyosoye²,

Oyetayo³

2013

AiM

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The present study was conducted to determine the pro-biotic properties in vitro of the lactic acid bacteria isolated from spontaneously fermenting kunu-zaki. Kunu-zaki was processed using composite, non composite, germinated and ungerminated Digitaria exilis (Fonio), Sorghum bicolor (Sorghum) and Pennisetum americanum (Millet) cereals. A total of 150 LAB isolates were obtained from all the fermenting slurries. These 150 LAB isolates were screened for their ability to grow at pH 3.0, resistance against bile salt and ability to inhibit reference test pathogens. Out of these 150 LAB isolates; 21 exhibited good probiotic properties. All the 21 isolates were further identified to specie and subspecies level using standard API50CHL system with all 21 showing good survival (P < 0.05) in a pH 3.0 buffered medium and subsequent resistance to 0.3% bile. The LAB isolates which survived these conditions consisted of 18 Lactobacillus species, 2 Pediococcus species and 1 Lactococcus specie. These LAB species were further examined for antimicrobial activity against the growth of reference pathogens Staphylococcus aureus 25923, Escherichia coli 25922, Pseudomonas aeruginosa 27853 and Enterococcus faecalis 29212. All 21 LAB species exhibited good inhibition of all test reference pathogens except Lactobacillus fructivorans, Lactococcus lactis sp lactis and L. fermentum which however, showed no zone of inhibition against the growth of E. faecalis. Kunu-zaki made from composite un-germinated Sorghum bicolor (Sorghum) and Pennisetum americanum (Millet) cereal grains contained the highest percentage (52%) of LAB species which showed good probiotic criteria in vitro. Non composite ungerminated cereals accounted for 33% of the total probiotic LAB isolates whilst the germinated non composite and composite cereals recorded the lowest percentage (10%) and (5%) of probiotic LAB respectively. The results of this research study showed that the LAB species isolated from wild fermentation of kunu-zaki beverage fulfilled the criteria for in vitro screening of probiotic characteristics. These LAB species possed potential for further use as probiotic in human preparations and suggested the use of kunu-zaki made from ungerminated composite sorghum and millet grains as a natural probiotic drink.

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Section: Resultsmentioning

confidence: 99%

“…Lactic acid bacteria (LAB) have been described as Gram positive, catalase negative, cocci or rods non-spore forming bacteria that are aero-tolerant, anaerobic or microaerophilic [8]. They produce lactic acid as part or major by product from fermentation of carbohydrates [8,9].…”

Section: Resultsmentioning

confidence: 99%

In Vitro Screening and Selection of Probiotic Lactic Acid Bacteria Isolated from Spontaneously Fermenting Kunu-Zaki

Oluwajoba¹,

Akinyosoye²,

Oyetayo³

2013

AiM

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“…The LAB and yeast isolates were characterised based on the study of morphological and biochemical properties as described by Harrigan and McCance [18] and Kurtzman et al [19] respectively. The presumptive identification of lactic acid bacteria isolates was done with the use of the Genera of Lactic Acid Bacteria [20]. Yeasts isolates were identified according to Kurtzman et al [19].…”

Section: Phenotypic Characterisation Of the Lab And Yeast Isolatesmentioning

confidence: 99%

Folate Enrichment of Ogi (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Okoroafor¹,

Banwo²,

Olanbiwoninu³

et al. 2019

AiM

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This study was aimed at selecting starter cultures for bio-enriching ogi (fermented cereal gruel) using folate-producing microorganisms. The folate-producing microorganisms were isolated by incorporating folate analogue, methotrexate in the isolation medium and further screened for folate production by growth in Folic Acid Casei Medium. Folate production was quantified using 3-aminophenol spectrophotometric method. Folate-producing lactic acid bacteria from fermenting maize slurry were species of Lactobacillus, Lactococcus, Pediococcus and Leuconostoc while yeast isolates were mainly species of Candida and Saccharomyces. However, Lactobacillus plantarum X13, Pediococcus pentosaceus L73, Candida parapsilosis Y77 and Candida tropicalis Y74 were used as starter cultures singly and in combination for the fermentation and production of ogi. The highest folate concentration, 30.97 ± 0.37 μg/ml, was observed after 24 h of the co-fermentation of maize slurry with Lactobacillus plantarum X13 and Candida tropicalis Y74. This represents a triple fold of the folate concentration observed in unfermented maize slurry. The pH of the fermenting maize slurry was observed to decrease from 6.12 to 3.60, while the reducing sugars and the titratable acidities were observed to increase as fermentation progressed. Sensory evaluation of the ogi samples after fermentation showed high general acceptability comparable to the naturally fermented ogi as regards to colour, taste, flavour, aroma and texture. The data made available in this study suggest the possibility of folate enrichment of ogi and its use as a vehicle for increasing folate availability to consumers thereby preventing folate deficiency diseases prevalent in many African countries.

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“…However, from day 3 to day 9, there were observed changes in microbial population since some groups of microorganisms can co-exist in the same environment with other groups while some cannot (Ciani et al, 2008;Sumbali and Mehrotra, 2009). According to Wood and Holzapfel (1995) some groups of microorganisms such as acid-producing bacteria utilize carbohydrate sources and give off organic acids as the main end product of carbohydrate metabolism. Increased growth of acid producing bacteria translates to the relative increase in the production and accumulation of organic acids.…”

Section: Microbial Load Of Pindang Damulag During Natural Fermentationmentioning

confidence: 99%

“…During fermentation, acid producing microorganisms use carbohydrates from their environment (Wood and Holzapfel, 1995). In the case of pindang damulag, the added sugar in the form of sucrose considerably contributes as a carbohydrate source.…”

Section: Physicochemical Properties Of Pindang Damulag During Naturalmentioning

confidence: 99%

Microbial load, physico-chemical properties, and organic acid profile of a naturally fermented carabeef, Pindang damulag, as affected by fermentation time

Esteban¹,

Mopera²,

Oliveros³

et al. 2018

Food Res.

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Pindang damulag or fermented carabeef is a native traditional food from Pampanga, Philippines. It is produced by mixing thin slices of carabeef with curing ingredients, then storing the mixture in an anaerobic condition, and left through the action of naturally growing lactic acid bacteria (LAB) via fermentation for 1 week at room temperature. However, the practice of production and consumption of pindang damulag is slowly dying and there are only very limited scientific studies on pindang damulag. Therefore, the study aimed to identify the LAB present and determine its contribution to the microbial diversity, physico-chemical properties, and organic acid profile of pindang damulag during natural fermentation. During fermentation, standard serial dilution and plating show that all targeted groups of microorganisms (fungi, common bacteria, coliforms, acid producing bacteria and LAB) grew significantly until the 3rd day. After day 3, only acid producing bacteria and LAB grew significantly. There was also a significant decrease in total soluble solids (TSS) from day 0 to day 3 (30.31 – 28.17°Brix), while titratable acidity (TA) and pH were found to be statistically constant (3.5% at pH 5.97 – 3.6% at pH 5.9). Moreover, significant decrease in TSS (24.89, 22.76, and 20.53°Brix) and pH (5.60, 4.93, and 4.53) were observed, while TA increased significantly (4.5, 5.6, 6.6%) during days 5, 7, and 9. After the culture dependent phenotypic and genotypic tests using 27F and 1492R primer pairs, LAB isolates were found to be homologous to Enterococcus faecium and Weisella paramesenteroides. The former exhibited proteolytic activity on pindang damulag which broke down the protein chains with approximate MW of 20.1KDalton as observed in the acrylamide gel from SDS-PAGE. The other LAB was known to be a heterofermentative LAB, which reflected on the predominance of other organic acids such as citric acid (448.70 mg/100 g), acetic acid (1724 mg/100 g) other than the lactic acid (4440 mg/100 g) alone, using RP-HPLC. Therefore, LAB was found to have a major role in the food safety, food quality and overall profile of pindang damulag.

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The Genera of Lactic Acid Bacteria

Cited by 189 publications

References 307 publications

<i>In Vitro</i> Screening and Selection of Probiotic Lactic Acid Bacteria Isolated from Spontaneously Fermenting Kunu-Zaki

<i>In Vitro</i> Screening and Selection of Probiotic Lactic Acid Bacteria Isolated from Spontaneously Fermenting Kunu-Zaki

Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Microbial load, physico-chemical properties, and organic acid profile of a naturally fermented carabeef, Pindang damulag, as affected by fermentation time

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The Genera of Lactic Acid Bacteria

Cited by 189 publications

References 307 publications

&lt;i&gt;In Vitro&lt;/i&gt; Screening and Selection of Probiotic Lactic Acid Bacteria Isolated from Spontaneously Fermenting Kunu-Zaki

&lt;i&gt;In Vitro&lt;/i&gt; Screening and Selection of Probiotic Lactic Acid Bacteria Isolated from Spontaneously Fermenting Kunu-Zaki

Folate Enrichment of &lt;i&gt;Ogi&lt;/i&gt; (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures

Microbial load, physico-chemical properties, and organic acid profile of a naturally fermented carabeef, Pindang damulag, as affected by fermentation time

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Product

Resources

About

<i>In Vitro</i> Screening and Selection of Probiotic Lactic Acid Bacteria Isolated from Spontaneously Fermenting Kunu-Zaki

<i>In Vitro</i> Screening and Selection of Probiotic Lactic Acid Bacteria Isolated from Spontaneously Fermenting Kunu-Zaki

Folate Enrichment of <i>Ogi</i> (a Fermented Cereal Gruel) Using Folate Producing Starter Cultures