Characterization of anti-listerial lactic acid bacteria isolated from Thai fermented fish products

Østergaard, Anya; Embarek, Peter Karim Ben; Wedell-Neergaard, Christina; Huss, Hans Henrik; Gram, Lone

doi:10.1006/fmic.1997.0153

Cited by 33 publications

(20 citation statements)

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“…Lactococcus lactis is widespread in fermented foods; it can be isolated from fermented cereal beverages, sourdoughs, and cooked fish products [12,[17][18][19]22]. In spite of the starch abundance in these inhabitant niches, only several Lactococcus isolates were found to be amylolytic [10,11,20,69].…”

Section: Amylases and Pullulanases Of The Genus Lactococcusmentioning

confidence: 96%

“…Other sources of ALAB are the fermented cereal beverages, such as maize pozol [10], non-alcoholic drink bushera [11], sorghum beer [12], beer malt and beer wort [13], and the probiotic drink boza [14,15]. Thirdly, ALAB could be found in the sour sourdoughs from sorghum, maize (ogi and mawè ), wheat or rye [16][17][18][19][20]; and also in cooked rice-fish products as burong isda and plaa-som [21,22]. Other habitats of ALAB are the digestive tract of animals, as well as plants and plant wastes [3,4,[23][24][25][26][27][28][29][30][31].…”

Section: Lactic Acid Bacteria (Lab) With Starch-modifying Properties mentioning

confidence: 97%

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Starch‐modifying enzymes of lactic acid bacteria – structures, properties, and applications

2012

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In spite that lactic acid bacteria (LAB) are used for production of fermented foods and drinks for millennia, their ability to grow using starch as a sole carbon source was noticed by the scientists in the last 30 years. A number of amylolytic LAB (ALAB) strains were isolated and several detailed investigations of biochemical and genetic basis of starch hydrolysis were performed. The purpose of this review is to summarize for the first time the available data about the starch-modifying enzymes in ALAB. The most important amylolytic representatives of the genera Lactobacillus, Lactococcus, Streptococcus, Pediococcus, Carnobacterium, and Weissella are described. Amino acid sequences, corresponding to ALAB amylase enzymes are compared and some features of the gene expression are analyzed. The possible application of ALAB strains for direct production of lactic acid from starch, as well as their participation in food manufacturing is discussed.

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Section: Amylases and Pullulanases Of The Genus Lactococcusmentioning

confidence: 96%

Section: Lactic Acid Bacteria (Lab) With Starch-modifying Properties mentioning

confidence: 97%

Starch‐modifying enzymes of lactic acid bacteria – structures, properties, and applications

2012

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“…L. lactis has been reported previously in pozol (3,12,25), a starch-fermenting L. lactis subsp. lactis strain was isolated from the Thai product plaa-som (28). Most of the ALAB isolated from other cereal-or cassava-based fermented foods belong to the genus Lactobacillus (1,16,30).…”

Section: Vol 69 2003 Diversity Of Amylolytic Lactic Acid Bacteria Imentioning

confidence: 99%

Microbial and Physiological Characterization of Weakly Amylolytic but Fast-Growing Lactic Acid Bacteria: a Functional Role in Supporting Microbial Diversity in Pozol, a Mexican Fermented Maize Beverage

Díaz-Ruiz

Guyot

Ruíz‐Terán

et al. 2003

Appl Environ Microbiol

101

103

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Pozol is an acid beverage obtained from the natural fermentation of nixtamal (heat-and alkali-treated maize) dough. The concentration of mono-and disaccharides from maize is reduced during nixtamalization, so that starch is the main carbohydrate available for lactic acid fermentation. In order to provide some basis to understand the role of amylolytic lactic acid bacteria (ALAB) in this fermented food, their diversity and physiological characteristics were determined. Forty amylolytic strains were characterized by phenotypic and molecular taxonomic methods. Four different biotypes were distinguished via ribotyping; Streptococcus bovis strains were found to be predominant. Streptococcus macedonicus, Lactococcus lactis, and Enterococcus sulfureus strains were also identified. S. bovis strain 25124 showed extremely low amylase yield relative to biomass (139 U g [cell dry weight] ؊1 ) and specific rate of amylase production (130.7 U g [cell dry weight] ؊1 h ؊1 ). In contrast, it showed a high specific growth rate (0.94 h ؊1 ) and an efficient energy conversion yield to bacterial cell biomass (0.31 g of biomass g of substrate ؊1 ). These would confer on the strain a competitive advantage and are the possible reasons for its dominance. Transient accumulation of maltooligosaccharides during fermentation could presumably serve as energy sources for nonamylolytic species in pozol fermentation. This would explain the observed diversity and the dominance of nonamylolytic lactic acid bacteria at the end of fermentation. These results are the first step to understanding the importance of ALAB during pozol fermentation.Amylolytic lactic acid bacteria (ALAB) have been reported from different tropical amylaceous fermented foods, prepared mainly from cassava and cereals (e.g., maize and sorghum). Amylolytic strains of Lactobacillus plantarum have been isolated from African cassava-based fermented products (26), and the new ALAB species Lactobacillus manihotivorans (23) was isolated from cassava sour starch fermentations carried out in Colombia. ALAB have also been isolated from cereal-based fermented foods. Olympia et al. (27)

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“…Usually ALAB were isolated from fermented foods and beverages, derived from cassava sour starch (Nwankwo et al, 1989;Morlon-Guyot et al, 1998), fi sh and rice products (Olympia et al, 1995;Østergaard et al, 1998), maize sourdough (Agati et al, 1998), or rye sourdough (Petrov et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Amylolytic Lactobacillus Strains from Bulgarian Fermented Beverage Boza

Petrova

Emanuilova

Petrov

2010

Zeitschrift Für Naturforschung C

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The lactic acid fermentation is a worldwide method for cereal processing. Great diversity of fermented foods and drinks is produced with the participation of amylolytic lactic acid bacteria (ALAB). In the present study the ALAB content of the Bulgarian cereal beverage "boza" was investigated. Two strains, Bom 816 and N3, were found to possess signifi cant amylolytic activity. The strains' identifi cation was based on genetic criteria, namely amplifi ed ribosomal DNA restriction analysis (ARDRA) and sequencing of the 16S rDNA. The strain Bom 816 belongs to the species Lactobacillus plantarum and N3 to Lactobacillus pentosus, being the fi rst amylolytic representative of this species.Optimization of the media composition with starch as a sole carbon source was done. The starch hydrolysis was most effi cient in medium containing 4 g/l yeast and 8 g/l meat extracts. Thus, L. plantarum Bom 816 consumed 14 g/l starch, while L. pentosus N3 consumed 17 g/l.The highest values of lactic acid reached were 9.5 g/l produced by Bom 816 and 5.5 g/l produced by N3. In the presence of yeast extract L. pentosus N3 formed 0.8 -1 g/l succinic acid.Both strains produced mainly cell-bound enzymes with amylase activity, at a pH optimum of 5.5, ranging from 3 -4 to 21 U/ml for L. pentosus N3 and from 0.5 to 11.5 U/ml for L. plantarum Bom 816, in dependence of the assay conditions.

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Characterization of anti-listerial lactic acid bacteria isolated from Thai fermented fish products

Cited by 33 publications

References 0 publications

Starch‐modifying enzymes of lactic acid bacteria – structures, properties, and applications

Starch‐modifying enzymes of lactic acid bacteria – structures, properties, and applications

Microbial and Physiological Characterization of Weakly Amylolytic but Fast-Growing Lactic Acid Bacteria: a Functional Role in Supporting Microbial Diversity in Pozol, a Mexican Fermented Maize Beverage

Amylolytic Lactobacillus Strains from Bulgarian Fermented Beverage Boza

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