Characterization of Lactobacillus acidophilus Isolated from Piglets and Chicken

Ahn, Yujin; Lim, Kwangsei; Ryu, Ji-Sook; Kang, Dae‐Kyung; Ham, Jun-Sang; Jang, Yangho; Kim, H. U.

doi:10.5713/ajas.2002.1790

Cited by 28 publications

(37 citation statements)

References 21 publications

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“…Bae & Lee (2002) obtained a pH higher (5.7) than ours and identified Lactobacillus bulgaricus including antibacterial activity. Ahn et al (2002) reported very acidic pH (2.5) and identified Lactobacillus acidophilus which has activity against Salmonella spp, Salmonella enteritidis and Salmonella typhimurium. Kang et al (2004) note that Lactobacillus fermentum multiplies at pH 2 to 4.…”

Section: Discussionmentioning

confidence: 99%

Physicochemical Characteristics of Curdled Milk and Their Correlation with the Lactic Flora in Chad

Tidjani¹

2013

Journal of Food Studies

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Milk and dairy products are highly consumed in Chad. Among dairy products, curd is very popular chadian consumers. In order to determine the values of various physicochemical parameters of curds, but also the relationships between these parameters and the lactic flora, a study was conducted during two years (2006 and 2008) in cold dry season and hot dry season. In total five locations was study during these two seasons. It was noted that there is a very significant difference between physicochemical parameters (P<0.005). Also, fermenting milk with micro-organisms leads to changes in the texture, color, taste, flavor and nutritional properties of milk. Similarly, bacterial species are different from one locality to another, although some species have been identified in the curdled milk of all areas of study. Fermenting milk leads to the formation of organic acids, especially lactic acid, resulting in acidification of the milk. Production of lactic acid during the fermentation results in a lowering of pH will cause the milk to curdle. It is therefore important to conduct this study in order to capitalize information on the characteristics of the curd according to the different seasons. This study would be a good tool for information and awareness on the quality of curd in Chad. It would be desirable that other much more sustained studies be carried out to identify the majority of lactic acid bacteria. This will allow better synergies in order to present for consumers the various curds of best organoleptic characteristic.

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Section: Discussionmentioning

confidence: 99%

Physicochemical Characteristics of Curdled Milk and Their Correlation with the Lactic Flora in Chad

Tidjani¹

2013

Journal of Food Studies

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“…The proper selection and balance of lactic acid bacteria used for starter culture is critical for the manufacture of fermented food products with their desirable texture and flavor (Sanders, 2000). LAB are commonly used in most probiotics preparations due to being the desirable members of the intestinal microflora and thus beneficially amend the balance of intestinal microflora, inhibit the growth of harmful bacteria, promote good digestion, boost immune function and increase resistance to infection (Ahn et al, 2002). A potential probiotic bacterium must qualify certain selection criteria such as acid and bile stability, antimicrobial production and antagonistic activity and should be preferably of human origin.…”

Section: Introductionmentioning

confidence: 99%

In Vitro Characterization of Lactic Acid Bacteria Isolated From Lasoda Bari- A Rare Fermented Food of Himachal Pradesh-India for Potential Probiotic Attributes

Gupta¹,

Sharma²

2017

J microb biotech food sci

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Probiotic lactic acid bacteria (LAB) are health promoting microorganisms which are recently been used as food additives and therapeutic supplements. Recently, there has been an increase of interest regarding the commercial utilization of probiotic LAB strains isolated from traditional and naturally fermented food products. Therefore, the present study was aimed to isolate and screen lactic acid bacteria from Lasoda bari – a rare fermented food of Himachal Pradesh, for the first time for their probiotic potential. Total eight isolates were obtained out of which one isolate was selected based on its broadest antagonistic spectrum. This strain was identified using 16S rRNA technique as Pediococcus pentosaceus LB-CC. The analysis of acid resistance, bile tolerance, antibiotic sensitivity, auto-aggregation and microbial adhesion to organic solvents were established. The results revealed normal growth of P. pentosaceus LB-CC in the presence of low pH, high bile salt concentration and ability to produce antimicrobial compounds. No gelatinase and DNase enzyme activity was detected. Natural susceptibility to the tested antibiotics was observed. Thus, according to these results, this probiotic strain could be proposed as safe potential probiotic culture and can be exploited for the production of nutraceutical agents.

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“…Lactobacillus johnsonii PF01, which was isolated from piglet feces, was previously identified as L. acidophilus (1). This strain adheres specifically to duodenal and jejunal epithelial cells in piglets and inhibits the growth of Escherichia coli K88 and Salmonella spp.…”

mentioning

confidence: 99%

“…This strain adheres specifically to duodenal and jejunal epithelial cells in piglets and inhibits the growth of Escherichia coli K88 and Salmonella spp. (1). In addition, the strain has high bile resistance in vitro through bile salt hydrolase (BSH) activity against tauroconjugated bile salts.…”

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confidence: 99%