Identification and Probiotic Characteristics of Lactococcus Strains from Plant Materials

Kimoto, Hiromi; Nomura, Masaru; Kobayashi, Miho; Okamoto, Takashi; Ohmomo, Sadahiro

doi:10.6090/jarq.38.111

Cited by 33 publications

(25 citation statements)

References 24 publications

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“…The identification of the isolates was performed according to the criteria of Bergey's Manual of Determinative Bacteriology Holt et al (1994) and using the methods and criteria of Sharpe (1979) and Kimoto et al, (2004).…”

Section: Physiological and Biochemical Testsmentioning

confidence: 99%

Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter: Isolation, identification and major technological traits

Idoui¹,

Boudjerda²,

Leghouchi³

et al. 2009

Grasas y Aceites

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RESUMENBacterias lácticas de "Sheep's Dhan", una mantequilla tradicional: aislamiento, identificación y principales aspectos tecnológicos.Veintiséis bacterias lácticas fueron aisladas de "Sheep´s Dhan", una mantequilla tradicional hecha con leche de oveja en Jijel (al Este de Argelia). Estas cepas pertenecen a tres géneros: Lactococcus, Leuconostoc y Lactobacillus. Los resultados mostraron que Lactococcus lactis ssp diacetylactis fue la especie predominante en esta mantequilla tradicional. Los resultados de la evaluación de la aptitud tecnológica indican que la principal cepa tiene una buena aptitud de acidificación, algunas de ellas mostraron una buena actividad proteolítica y únicamente Leuconostoc mesenteroides ssp. dextranicum fue capaz de producir exopolisacárido. PALABRAS-CAVE: Aspectos tecnológicos -Bacteria láctica -Identificación -Sheep's Dhan. SUMMARYLactic acid bacteria from "Sheep's Dhan", a traditional butter: Isolation, identification and major technological traits.Twenty six lactic acid bacteria were isolated from sheep's Dhan, a traditional butter made from sheep's milk in Jijel (East of Algeria). These strains belong to three genera: Lactococcus, Leuconostoc and Lactobacillus. The results showed that Lactococcus lactis ssp diacetylactis was the predominant species in this traditional butter. The results of the assessment of the technological aptitude indicate that a major strain has a good acidification aptitude, some of them show good proteolytic activity and only Leuconostoc mesenteroides ssp. dextranicum isolates were able to produce exopolysaccharide.

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Section: Physiological and Biochemical Testsmentioning

confidence: 99%

Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter: Isolation, identification and major technological traits

Idoui¹,

Boudjerda²,

Leghouchi³

et al. 2009

Grasas y Aceites

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show abstract

“…However, several works showed the possibility of the presence of lactococci in the flora of the human or animal gastrointestinal tract (6,7,12). Our previous studies also showed that some lactococci had a tolerance to some specific conditions of the gastrointestinal tract, such as low pH and bile (9,10). Lactococci are widely used as starter bacteria in the manufacture of cheese and other fermented dairy products.…”

mentioning

confidence: 99%

New Lactococcus Strain with Immunomodulatory Activity: Enhancement of Th1‐Type Immune Response

Kimoto

Mizumachi

Okamoto

et al. 2004

Microbiology and Immunology

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Few studies exist dealing with the probiotic activity of lactococci, which are commonly used as starter bacteria in the manufacture of many kinds of fermented dairy products. Fifteen strains of the genus Lactococcus were examined for their probiotic activities, such as immunomodulatory effects. Six strains induced the production of cytokines (IL-12, IL-6, and TNF-␣) in macrophage-like cell line J774.1, and the highest induction was observed with Lactococcus lactis subsp. lactis G50. The cytokine induction in the J774.1 cell line was almost entirely sustained after heat-killing of the strain. Spleen cells from BALB/c mice fed G50 culture produced more IL-12 and IFN-␥ and slightly less IL-4 and IL-6 than the control (i.e., without strain G50), indicating that strain G50 can enhance Th1-type immune response in vivo. The effect of the oral administration of strain G50 on antibody response in mice was also investigated. Mice were immunized with ovomucoid (OVM), a potent egg allergen, and the antibody level in the serum was then determined. The total IgE antibody level in the group treated with strain G50 was significantly lower than that of the control. The response of OVM-specific IgG1 and IgE antibodies tended to be low in the group that was administered strain G50, compared with the response of the control group. These results suggest that strain G50 has an ability to suppress the Th2 response. Thus, Lactococcus lactis subsp. lactis G50 is a potential probiotic strain for the suppression of hypersensitive reactions caused by the Th2 response.

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“…LAB are designated "generally recognized as safe" (GRAS status), and have long played an important role in food technology-they are responsible for lactic fermentation in several products, including dairy, meat, and silage. LAB can be isolated from traditional sources such as raw milk, dairy products and fermented foods (Wouters et al 2002 ;Kimoto et al 2004;Tamang et al 2005;Nomura et al 2006;Kostinek et al 2007;Tanasupawat et al 2007;Kivanc et al 2011;Venturi et al 2012;Abegaz 2014), and from alternative sources including fecal samples, soil and plants (Hartnett et al 2002;Magnusson et al 2003;Cock and de Stouvenel 2006;Siezen et al 2008;Trias et al 2008;Di Cagno et al 2009;Cakir 2010;Chen et al 2010;Venugopalan et al 2010; Baradaran et al 2012;Emerenini et al 2013;Fhoula et al 2013;Nguyen et al 2013;Alemayehu et al 2014). In recent years, there has been increasing interest in LAB isolated from non-dairy sources due to their diverse metabolic profile and unique flavor-forming activities.…”

Section: Introductionmentioning

confidence: 96%

Non-traditional sources for isolation of lactic acid bacteria

Teneva-Angelova

Бешкова

2015

Ann Microbiol

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In recent years there has been increasing interest in lactic acid bacteria isolated from non-dairy products, due to their diverse metabolic profile, unique flavorforming activities, and potential for use as starters or starter adjuncts for the dairy industry. Screening of 400 microbial isolates obtained from the herbs Geranium sanguineum L., Hypericum perforatum L., and Panax ginseng C.A. Meyer was performed, and 64 isolates were selected based on milk coagulation and gas formation ability and non-specific odour. Using tests involving multiple transfer and growth in selective and differential media, 258 single colonies were isolated, of which 98 were affiliated with the lactic acid bacteria group. These bacteria are homofermentative cocci and rods with a wide pH (5.0-9.6) and temperature range (15-45°C), high salt tolerance (3.0-10.0 % NaCl), and high acid-producing activity (3.50-12.00 g/L). With the use of genotypebased methods, the plant isolates were identified at the species level as Enterococcus faecium, Streptococcus thermophilus and Lactobacillus rhamnosus.

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Identification and Probiotic Characteristics of Lactococcus Strains from Plant Materials

Cited by 33 publications

References 24 publications

Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter: Isolation, identification and major technological traits

Lactic acid bacteria from “Sheep’s Dhan”, a traditional butter: Isolation, identification and major technological traits

New Lactococcus Strain with Immunomodulatory Activity: Enhancement of Th1‐Type Immune Response

Non-traditional sources for isolation of lactic acid bacteria

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