Biodiversity of Lactic Acid Bacteria

Liu, Wenjun; Pang, Huili; Zhang, Heping; Cai, Yimin

doi:10.1007/978-94-017-8841-0_2

Cited by 86 publications

(88 citation statements)

References 258 publications

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“…Lactic acid bacteria (LAB) play an important role in silage making. Generally, silage can be well preserved when the LAB reach a level of at least 1 × 10 5 cfu g −1 fresh matter (FM) at ensiling (Liu et al ., ). Epiphytic LAB lower the pH value by turning WSC into lactic acid in an anaerobic environment in natural fermentation; thus, forages are conserved.…”

Section: Discussionmentioning

confidence: 97%

The effects of stage of growth and additives with or without cellulase on fermentation andin vitrodegradation characteristics ofLeymus chinensissilage

Zhang

Yang

et al. 2015

Grass and Forage Science

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This study evaluated the effects of different combinations of added lactic acid bacteria and cellulase applied at two growth stages on chemical composition and in vitro rumen digestibility of Leymus chinensis silage. Fresh grass was harvested at early heading stage (S1) and late heading stage (S2), respectively, and ensiled with five additives: 200 U cellulase (C) kg−1 fresh matter (FM), 1 × 105 colony‐forming units (cfu) Lactobacillus plantarum (LP) g−1 FM, 1 × 105 cfu Lb. casei (LC) g−1 FM, LP+C, LC+C and a control (CK). Four replicates of each treatment were weighed into 5‐L plastic buckets, and the mini silos were stored at ambient temperature (~30°C) for 60 d. Leymus chinensis harvested at S2 showed relatively higher neutral detergent fibre content, coliform bacteria count and lower crude protein content than S1. All additives decreased the pH and ammonia nitrogen (NH3‐N) content of L. chinensis silage (P < 0·001) except C. LP+C and LC+C decreased fibre content and increased water‐soluble carbohydrate content (P < 0·001). The silages were further anaerobically incubated in vitro at 39°C for 48 h with buffered rumen fluids of lactating cows. Leymus chinensis harvested at S2 showed lower in vitro dry‐matter disappearance, NH3‐N, total volatile fatty acid (VFA) content and higher average gas production rate (P < 0·05) than S1. In conclusion, Leymus chinensis should not be harvested too late. Compared with other treatments, a combination of Lb. casei (LC) with cellulase resulted in better fermented silage, but further testing is needed to confirm its efficacy.

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Section: Discussionmentioning

confidence: 97%

The effects of stage of growth and additives with or without cellulase on fermentation andin vitrodegradation characteristics ofLeymus chinensissilage

Zhang

Yang

et al. 2015

Grass and Forage Science

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“…The most important genera of lactic acid bacteria within the Firmicutes are Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Pediococcus, Streptococcus, and Weissella, which all have a low G+C content. Lactic acid bacteria in the Actinobacteria phylum only include species of the Bifidobacterium genus that in contrast to the Firmicutes members have a high G+C content [75,76].…”

Section: Honey Analysis 240mentioning

confidence: 99%

Microorganisms in Honey

Silva¹,

Rabadzhiev²,

Eller³

et al. 2017

Honey Analysis

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Honey is a product with low water activity because of the great amount of sugars (fructose and glucose), and also it has antimicrobial compounds derived from flowers or because of its transformation process in the beehive. Despite all the honey microorganism barriers, some species of microorganisms are able to survive and may cause damage to honeybees or consumers. Techniques of pathogenic microorganism identification by DNA using PCR are recommended and required for sanitary and customs control. It is important to know the diversity of contaminating microorganisms in honey, especially due to disseminate pathogenic microorganisms in the international traded marketing. In contrast, beneficial microorganisms such as yeasts can remain latently in this product waiting for the moment in which the environment is suitable for their development. Among the beneficial bacteria found in honeybee products, we can mention some lactic acid bacteria that act as prebiotics when ingested. The microorganisms in the digestive tract of honeybees are important for their health. Thus, we present the knowledge of microbiota associated with honey from honeybees and stingless bees (Hymenoptera, Apidae) and the techniques available for the detection of microorganisms in honey.

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“…Lactic acid bacteria (LAB) constitute an ubiquitous and heterogeneous group capable of fermenting carbohydrate with the production of lactic acid as a major end product [34]. LAB are found in diverse nutrient-rich habitats associated with plant and animal's matter, as well as in respiratory, gastrointestinal, and genital tracts of humans [35,36]. A typical LAB is Gram positive, present a GC content below 55%, generally nonsporulating, usually nonmotile, fastidious, catalase negative (pseudocatalase may occur in some LAB), aerotolerant, and acid tolerant [34].…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%

“…Within the Firmicutes phylum, LAB members belong to the order Lactobacillales and comprise the following genera: Aerococcus, Alloiococcus, Carnobacterium, Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Oenococcus, Pediococcus, Streptococcus, Symbiobacterium, Tetragenococcus, Vagococcus, and Weissella. Regarding LAB members belonging to the Actinobacteria phylum, the only species belongs to the Bifidobacterium genus [35,37,38]. Nevertheless, it is worth mentioning that Bifidobacterium is poorly phylogenetically related to typical LAB.…”

Section: Lactic Acid Bacteriamentioning

confidence: 99%

The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America

Faria-Oliveira¹,

Diniz²,

Godoy-Santos³

et al. 2015

Food Production and Industry

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Fermentation is one of the oldest forms of food preservation in the world. In South "merica, most fermented beverages are nondairy products featuring several other food raw materials such as cereals, fruits, and vegetables. Generally, natural fermentations are carried out by yeast and lactic acid bacteria forming a complex microbiota that acts in cooperation. Yeast have a prominent role in the production of beverages, due to the ability to accumulate high levels of ethanol and to produce highly desirable aroma compounds, but lactic acid bacteria are particularly important in fermentation because they produce desirable acids, flavor compounds, and peptides that inhibit the growth of undesirable organisms. "mong the South "merica beverages based on cereals and vegetables, the fermented beverages chicha, caxiri, cauim and champús, and cachaça, a fermented and distilled beverage, could be cited. Genetic and physiological analyses of Saccharomyces cerevisiae strains isolated from cachaça have been shown to present interesting traits for beer production, such as flocculation and production of aroma compounds, fundamental to high-quality beer. The study of these traditional beverages allows the identification of new microorganism strains displaying enhanced resistance or new flavor and aroma profiles that could lead to applications in several industries and ultimately new products.

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Biodiversity of Lactic Acid Bacteria

Cited by 86 publications

References 258 publications

The effects of stage of growth and additives with or without cellulase on fermentation andin vitrodegradation characteristics ofLeymus chinensissilage

The effects of stage of growth and additives with or without cellulase on fermentation andin vitrodegradation characteristics ofLeymus chinensissilage

Microorganisms in Honey

The Role of Yeast and Lactic Acid Bacteria in the Production of Fermented Beverages in South America

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