Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1

Liptáková, Denisa; Valı́k, Lubomı́r; Lauková, Andrea; Strompfová, Viola

doi:10.17221/680-cjfs

Cited by 7 publications

(7 citation statements)

References 45 publications

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“…Results indicated that, lactic and acetic acids were the major acids produced by the five strains. Results are in agreement with those reported by (Liptáková et al, 2007 andZalán et al, 2010), who found that lactic and acetic acid are regarded as the main organic acids produced by lactobacilli. Lactobacillus in general and L. acidophilus in especial were the most active in acids production.…”

Section: Hplc Analysis Of Organic Acidssupporting

confidence: 93%

Organic Acids Production and Antagonistic Effect of Some Strains of Probiotics

Hauka

Selim

El-Sawah

et al. 2014

Journal of Agricultural Chemistry and Biotechnology

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Organic acids production and antimicrobial activities of Lactobacillus acidophilus KF724889, Lactobacillus casei KF724890 and Streptococcus thermophilus KF724886, KF724887 and KF724888 strains, which isolated from dairy products as probiotics were screened. Eleven organic acids were detected in the different LAB filtrates, acetic, ascorbic, citric, formic, oxalic, malic, maleic, lactic, propionic, butyric and succinic acids. lactic and acetic acids were the major acids produced by the five strains. Lactobacillus in general and L. acidophilus in especial were the most active in acids production. Both L. acidophilus and L. casei produced the highest quantity of lactic acid, being 3257.4 and 2447.75 mg/100 ml, respectively, while Str. thermophilus strains KF724886, KF724887 and KF724888 produced 1613.36, 1964.52 and 2031.131 mg/100ml, respectively. Formic acid did not produce by Str. thermophilus KF724886. Supernatants obtained from the tested bacteria exhibited varying degrees of inhibitory effect against indicators pathogenic bacteria and yeast. All the tested bacteria have antagonistic effect against Staphylococcus aureus, Pseudomonas aeruginosa and Protus vulgaris. Among the isolates, L. acidophilus was the most effective strain for inhibiting pathogens growth with strong inhibitory effect against P. aeruginosa, L. monocytogenes and Candida albicans. Only L. acidophilus and Str. thermophilus KF724888 caused inhibitory effect against Bacillus cereus, L. monocytogenes and C. albicans. L. casei, Str. thermophilus KF724886 and Str. thermophilus KF724887 failed in inhibiting growth of E. coli, B. cereus, L. monocytogenes and C. albicans. L. acidophilus inhibited growth of E. coli, while Str. thermophilus KF724888 failed. The results showed that all cell free supernatants (CFSs) of LAB cultures have ability to inhibit all the tested foodcontaminating fungi. Based on dry weight measurements of fungal biomass, CFSs of L. acidophilus showed high antifungal activity against the tested fungi. CFSs of Str. thermophilus KF724887 strain showed strong inhibition percentages against growth of A. niger, T. harzianum, P. chrysogenum and A. pullulans (56.63, 54.84, 52.92 and 38.88%, respectively). The study revealed that lactic acid bacteria isolated from Egyptian fermented milk, are capable of producing organic acids and antimicrobial substances which have antagonistic effect on pathogenic organisms, thus, may be promising sources of preservative that may in future be applied to food.

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Section: Hplc Analysis Of Organic Acidssupporting

confidence: 93%

Organic Acids Production and Antagonistic Effect of Some Strains of Probiotics

Hauka

Selim

El-Sawah

et al. 2014

Journal of Agricultural Chemistry and Biotechnology

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“…At 15 °C, specific growth rate of Lb. plantarum was characterized as the same as the specific growth rate of Lactobacillus rhamnosus VT1 evaluated in study Liptáková et al, (2007). At 18 °C, the stationary phase was reached after 6 days of incubation (µ = 0.1082 h -1 ), and the maximal density of Lb.…”

Section: Resultsmentioning

confidence: 99%

Characterization of the growth of Lactobacillus plantarum in milk in dependence on temperature

Matejčeková

Liptáková

Spodniaková

et al. 2016

Acta Chimica Slovaca

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The effect of temperature on the growth dynamics ofLactobacillus plantarumin the model environment of UHT milk was investigated. Based on the experiments between temperatures ranged from 8 to 40 °C, growth dynamics of the studied isolate was positively determined by the cultivation temperature that led to increasing intensity of growth in the exponential phase (except for temperatures 38 and 40 °C). Final counts in stationary phase have reached concentrations about 107CFU · ml−1from initial 103CFU · ml−1, except for marginal 8 and 40 °C. Experimentally, it was found, that optimal temperature was close to 37 °C, where the fastest specific growth rate in an exponential phase was recorded (μ = 0.7683 h−1, td= 54 min) and the stationary phase was reached after 24 h of incubation. During the growth and multiplication ofLb. plantarum, no significant decrease of pH values in comparison to initial ones in dependence on temperature were determined (0.00—0.24 units).

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“…Liptáková and co-workers [66] focused on the growth of yoghurt contaminant C. maltosa YP1 in milk as influenced with initial different numbers of Lb. rhamnosus VT1 (ranged from 1 to 15% v/v) and temperature.…”

Section: Antimicrobial Compounds Produced By Lactic Acid Bacteriamentioning

confidence: 99%

Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

Liptáková¹,

Matejčeková²,

Valı́k³

2017

Fermentation Processes

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The usage of lactic acid bacteria (LAB) in food as starters in fermentation technologies has a long tradition. Although the theorized idea of host-friendly bacteria found in yoghurt has been formulated only over a century ago, both groups are widely used nowadays. Lactic acid bacteria alone or with special adjunct probiotic strains are inevitable for the preparation of various specific fermented and probiotic foods. Moreover, because of their growth and metabolism, the final products are preserved for a certain time. Growth dynamics of probiotic LAB and Fresco DVS 1010 in milk-and water-based maize mashes with sucrose or flavours (chocolate, caramel and vanilla) were evaluated in this study. Although milk is typical growth medium for the LAB growth, observed strains showed sufficient growth in each of prepared mashes as well as they were able to maintain their content above 10 6 CFU ml-1 during storage period (6°C/21 d). Designed flavoured mashes were acceptable from the microbiological point of view, but according to the sensory evaluation they were provided with an attractive overall acceptability and are adequate alternative for celiac patients, people suffering from milk protein allergies or lactose intolerance.

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Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1

Cited by 7 publications

References 45 publications

Organic Acids Production and Antagonistic Effect of Some Strains of Probiotics

Organic Acids Production and Antagonistic Effect of Some Strains of Probiotics

Characterization of the growth of Lactobacillus plantarum in milk in dependence on temperature

Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

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