Effect of preculturing conditions on growth of Lactobacillus rhamnosus on medium containing glucose and citrate

Jyoti, B.D.; Suresh, Akkihebbal K.; Venkatesh, Kareenhalli V.

doi:10.1016/j.micres.2004.01.008

Cited by 30 publications

(27 citation statements)

References 15 publications

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“…rhamnosus GG was observed. In leguminous substrates, reduction in citric acid content was observed, except those prepared from white, speckled, and red beans, probably due to higher content of glucose, which may regulate the citrate permease (JYOTI et al, 2004). Reduction of citric acid occurs from the initial 632.1-1620.2 mg kg -1 to a fi nal 231.2-469.2 mg kg -1 , the citric acid content in chickpea fl our was under detection limit.…”

Section: Petruláková and Valík: Legumes As A Substrate For Lb Rhamnosumentioning

confidence: 99%

Evaluation of legumes as a substrate for probiotic strain Lactobacillus rhamnosus GG

Petruláková¹,

Valı́k²

2015

Acta Alimentaria

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The aim of this study was to evaluate suitability of legumes as carriers for probiotic strain Lactobacillus rhamnosus GG, leading to the development of new probiotic foods for consumers who have to restrict or dislike dairy products. The growth and metabolic activity of the probiotic strain Lactobacillus rhamnosus GG during fermentation of waterbased leguminous porridges, prepared from soy bean, soy fl our, green lentil, husked lentil, white bean, speckled bean, red bean, yellow pea, chickpea, and chickpea fl our, were monitored. Viable cell counts, pH values, and contents of organic acids were analysed during static fermentation of autoclaved substrates at 37 °C for 48 h. Lactobacillus rhamnosus GG was able to grow up to the counts higher than 6 log CFU g -1 (measured values in the range of 7.8-8.9 log CFU g -1 ), which is legislative limit for labelling food as probiotic. pH values of fermented substrates varied between 4.0-6.0, concentration of lactic acid ranged from 99.9 to 687.7 mg kg -1 , and level of acetic acid varied from 266.1 to 1182.0 mg kg -1 .

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Section: Petruláková and Valík: Legumes As A Substrate For Lb Rhamnosumentioning

confidence: 99%

Evaluation of legumes as a substrate for probiotic strain Lactobacillus rhamnosus GG

Petruláková¹,

Valı́k²

2015

Acta Alimentaria

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“…At the initial stage of ripening, an increase of LAB counts was stimulated by substrates, i.e. organic acids (lactic acid, citric acid) and sugar residues (27,28). A er their depletion, lactates became a source of carbon.…”

Section: Discussionmentioning

confidence: 99%

Infl uence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam Cheese

Aljewicz¹,

Cichosz²,

Nalepa³

et al. 2014

Food. Technol. Biotechnol.

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SummaryThe objective of this study is to determine the viability of Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Edam cheese as well as the eff ect of probiotic bacteria on paracasein proteolysis and changes in the water activity during ripening. The use of probiotics L. rhamnosus HN001 and L. acidophilus NCFM in Edam cheese slightly changed its chemical composition, but the change was not signifi cant. The pH values were significantly correlated with the changes in Lactobacillus count (R= -0.807) and the level of phosphotungstic acid-soluble nitrogen compounds in total nitrogen (PTA-SN/TN) (R=0.775). A er 10 weeks of ripening, the highest level of trichloroacetic acid-soluble nitrogen compounds in total nitrogen (TCA-SN/TN) was observed in the cheese containing L. rhamnosus HN001 (11.87 %) and slightly lower level in the cheese containing L. acidophilus NCFM (7.60 %) and control cheese (6.24 %). The highest level of PTA-SN/TN fraction was noted in cheese containing L. acidophilus NCFM (3.48 %) but the lowest level was observed in control cheese (2.24 %) a er ten weeks of ripening. The changes in the levels of PTA-SN/TN (R=-0.813) and TCA-SN/TN (R=-0.717) fractions were signifi cantly (p<0.05) correlated with the viability of probiotic counts. Water activity (a w ) strongly correlated with the PTA-SN/ TN level (R=-0.824) and bacteria viability (R=-0.728). All of the analyzed cheeses were characterized by high counts of L. rhamnosus HN001 and L. acidophilus NCFM during ten weeks of ripening.

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“…Bacterial culture and media Culture media was prepared similarly to a previous study (Jyoti et al, 2004). The composition of 1 L of minimal media (M), which is a modified MRS, is as follows: 5 g yeast extract (BD, Cat#212750) 0.1 g MgSO 4 •7H 2 O, 0.05 g MnSO 4 •H 2 O, 2 g NaH 2 PO 4 , 1 ml Tween80, 15 g agar.…”

Section: Collection and Identification Of Wild Labmentioning

confidence: 99%

“…The composition of 1 L of minimal media (M), which is a modified MRS, is as follows: 5 g yeast extract (BD, Cat#212750) 0.1 g MgSO 4 •7H 2 O, 0.05 g MnSO 4 •H 2 O, 2 g NaH 2 PO 4 , 1 ml Tween80, 15 g agar. When supplementing glucose, 6.3 g of glucose was added to the minimal media, and for supplementing citrate, 2.2 g of sodium citrate was used according to previous protocols (Jyoti et al, 2004). For fruit media, fresh fruit either directly from the above farms or store-bought was used for yuzu and apple media.…”

Section: Collection and Identification Of Wild Labmentioning

confidence: 99%

A natural odor attraction between lactic acid bacteria and the nematode Caenorhabditis elegans

et al. 2015

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Animal predators can track prey using their keen sense of smell. The bacteriovorous nematode Caenorhabditis elegans employs sensitive olfactory sensory neurons that express vertebrate-like odor receptors to locate bacteria. C. elegans displays odor-related behaviors such as attraction, aversion and adaptation, but the ecological significance of these behaviors is not known. Using a combination of food microbiology and genetics, we elucidate a possible predator-prey relationship between C. elegans and lactic acid bacteria (LAB) in rotting citrus fruit. LAB produces the volatile odor diacetyl as an oxidized by-product of fermentation in the presence of citrate. We show that C. elegans is attracted to LAB when grown on citrate media or Citrus medica L, commonly known as yuzu, a citrus fruit native to East Asia, and this attraction is mediated by the diacetyl odor receptor, ODR-10. We isolated a wild LAB strain and a wild C. elegans-related nematode from rotten yuzu, and demonstrate that the wild nematode was attracted to the diacetyl produced by LAB. These results not only identify an ecological function for a C. elegans olfactory behavior, but contribute to the growing understanding of ecological relationships between the microbial and metazoan worlds.

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Effect of preculturing conditions on growth of Lactobacillus rhamnosus on medium containing glucose and citrate

Cited by 30 publications

References 15 publications

Evaluation of legumes as a substrate for probiotic strain Lactobacillus rhamnosus GG

Evaluation of legumes as a substrate for probiotic strain Lactobacillus rhamnosus GG

Infl uence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam Cheese

A natural odor attraction between lactic acid bacteria and the nematode Caenorhabditis elegans

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