Abstract: Lactic acid bacteria (LAB) and some yeast species are common microorganisms found in dairy products and most of them are responsible for the fermentation of foods. Such cultures are isolated and used as a starter culture in the food industry because of providing standardisation of the final product during the food processing. Choice of starter culture is the most important step for the production of fermented food. Isolated LAB and yeast cultures which have the ability to create a biofilm layer can be preferred as a starter in the food industry. The biofilm formation could be beneficial to extend the period of usage time of microorganisms as a starter. On the other hand, it is an undesirable property in pathogens, since biofilm structure allows a microorganism become more resistant to stress conditions such as antibiotic presence. It is thought that the resistance mechanism could be turned into an advantage by promoting the effective microorganisms which are used in the food industry as starter culture and also which have potential to stimulate the gastrointestinal system. Development of the biofilm layer is observed in some LAB and yeast strains. The resistance could make LAB and yeast strains dominant microflora in the human gastrointestinal system; thus, competition against pathogen microorganisms can be provided more easily. Based on this circumstance, in the study, 10 LAB and 10 yeast strains were isolated from various dairy products, such as cheese, yoghurt, kefir, and cream. Samples were obtained from farmer markets and bazaars in Bursa, Turkey. As a part of this research, all isolated strains were identified and their ability of biofilm formation was detected with two different methods and compared with each other. The first goal of this research was to determine whether isolates have the potential for biofilm production, and the second was to compare the validity of two different methods, which are known as “Tube method” and “96-well plate-based method”. This study may offer an insight into developing a point of view about biofilm formation and its beneficial properties in LAB and yeast cultures used as a starter in the food industry.
Abstract: Kefir is a traditional fermented refreshing beverage which is known for its valuable and beneficial properties for human health. Mainly yeast species, lactic acid bacteria (LAB) strains and fewer acetic acid bacteria strains live together in a natural matrix named “kefir grain”, which is formed from various proteins and polysaccharides. Different microbial species live together in slimy kefir grain and it has been thought that synergetic effect could take place between microorganisms, which belong to different genera and species. In this research, yeast and LAB were isolated from kefir samples obtained from Uludag University Food Engineering Department. The cell morphology of isolates was screened by microscopic examination. Gram reactions of bacteria isolates were determined by Gram staining method, and as well catalase activity was examined. After observing the microscopic/morphological and physical, enzymatic properties of all isolates, they were divided into the groups as LAB and/or yeast according to their physicochemical responses to the applied examinations. As part of this research, the antagonistic/synergistic efficacy of the identified five LAB and five yeast strains to each other were determined individually by disk diffusion method. The antagonistic or synergistic effect is one of the most important properties in a co-culture system that different microorganisms are living together. The synergistic effect should be promoted, whereas the antagonistic effect is prevented to provide effective culture for fermentation of kefir. The aim of this study was to determine microbial interactions between identified yeast and LAB strains, and whether their effect is antagonistic or synergistic. Thus, if there is a strain which inhibits or retards the growth of other strains found in Kefir microflora, this circumstance shows the presence of antagonistic effect in the medium. Such negative influence should be prevented, whereas the microorganisms which have synergistic effect on each other should be promoted by combining them in kefir grain. Standardisation is the most desired property for industrial production. Each microorganism found in the microbial flora of a kefir grain should be identified individually. The members of the microbial community found in the glue-like kefir grain may be redesigned as a starter culture regarding efficacy of each microorganism to another in kefir processing. The main aim of this research was to shed light on more effective production of kefir grain and to contribute a standardisation of kefir processing in the food industry.
Abstract: The lactic acid bacteria (LAB) were isolated from
10 samples of fermented foods (Sa-tor-dong and Bodo) in South
locality of Thailand. The 23 isolates of lactic acid bacteria were
selected, which were exhibited a clear zone and growth on MRS
agar supplemented with CaCO3. All of lactic acid bacteria were
tested on morphological and biochemical. The result showed that
all isolates were Gram’s positive, non-spore forming but only
10 isolates displayed catalase negative. The 10 isolates including
BD1 .1, BD 1.2, BD 2.1, BD2.2, BD 2.3, BD 3.1, BD 4.1, BD 5.2,
ST 4.1 and ST 5.2 were selected for inhibition activity
determination. Only 2 strains (ST 4.1 and BD 2.3) showed
inhibition zone on agar, when using Escherichia coli sp. as target
strain. The ST 4.1 showed highest inhibition zone on agar, which
was selected for probiotic property testing. The ST4.1 isolate
could grow in MRS broth containing a high concentration of
sodium chloride 6%, bile salts 7%, pH 4-10 and vary temperature
at 15-45°C.
Abstract: The growing health hazardous impact of arsenic (As)
contamination in environment is the impetus of the present
investigation. Application of lactic acid bacteria (LAB) for the
removal of toxic and heavy metals from water has been reported.
This study was performed in order to isolate and characterize the Asresistant
LAB from mud and sludge samples for using as efficient As
uptaking probiotic. Isolation of As-resistant LAB colonies was
performed by spread plate technique using bromocresol purple
impregnated-MRS (BP-MRS) agar media provided with As @ 50
μg/ml. Isolated LAB were employed for probiotic characterization
process, acid and bile tolerance, lactic acid production, antibacterial
activity and antibiotic tolerance assays. After As-resistant and
removal characterizations, the LAB were identified using 16S rDNA
sequencing. A total of 103 isolates were identified as As-resistant
strains of LAB. The survival of 6 strains (As99-1, As100-2, As101-3,
As102-4, As105-7, and As112-9) was found after passing through the
sequential probiotic characterizations. Resistant pattern pronounced
hollow zones at As concentration >2000 μg/ml in As99-1, As100-2,
and As101-3 LAB strains, whereas it was found at ~1000 μg/ml in
rest 3 strains. Among 6 strains, the As uptake efficiency of As102-4
(0.006 μg/h/mg wet weight of cell) was higher (17 – 209%)
compared to remaining LAB. 16S rDNA sequencing data of 3 (As99-
1, As100-2, and As101-3) and 3 (As102-4, As105-7, and As112-9)
LAB strains clearly showed 97 to 99% (340 bp) homology to
Pediococcus dextrinicus and Pediococcus acidilactici, respectively.
Though, there was no correlation between the metal resistant and
removal efficiency of LAB examined but identified elevated As
removing LAB would probably be a potential As uptaking probiotic
agent. Since present experiment concerned with only As removal
from pure water, As removal and removal mechanism in natural
condition of intestinal milieu should be assessed in future studies.
Abstract: Processing tabah bamboo shoot as fermented pickle is
one of the way to increase the shelf life of this bamboo shoot. The
advantage of this shoot is low concentration of hydro cyanic acid
(HCN) make it potential for functional food product. This study
aimed to determine the characteristic of tabah bamboo shoot pickle
such as total of lactic acid bacteria (LAB), pH, total acidity, and
hydro cyanic acid (HCN) content, and also find the LAB’s type
involved during fermentation, and organic acids’ profiles. The pickle
was made by natural fermentation with 6% salt concentration and
fermentation conducted for 13 days.
The result showed during the fermentation time, in the 4th day
LAB’s number was highest as much as 72 x 107 CFU/ml and the
lowest pH was 3.09. We also found decreasing in HCN from 37.8
ppm at the beginning to 20.52 ppm at the end of fermentation
process. The organic acids detected during the fermentation were
lactic acid with the highest concentration was 0.0546 g/100 g and
small amount of acetic acid. By using PCR method, the 18 of LABs
which had rod shape were detected as member of Lactobacillus spp.,
in which 17 strains detected as L. plantarum.
Abstract: The aim of this study was to assess the effect of LAB
isolated from Iranian native olives on the opportunistic skin
pathogens, Pseudomonas aeruginosa and Staphylococcus aureus.
Lactic Acid Bacteria were isolated from the brine of each sample in
the prior of time. The samples were spread on MRS agar for isolation
of lactobacillus and for lactococcus. 28 strains of labs were isolated.
The labs were centrifuged, the supernatant was strewed and pellet
was used to inoculation in wells or at blank disks. 20μl of each pellet
was inoculated to blank disks and 40μl of each pellet was inoculated
to each well. The result of disk and well diffusion agar against these
pathogens were confirmed each other. The size of inhibition zone
was different according to the type of bacteria, the method and the
concentrations of labs.