In vitro antioxidant and anti-inflammation properties of lactic acid bacteria isolated from fish intestines and fermented fish from the Sanriku Satoumi region in Japan

Spoilage volatiles and sensory properties of a grilled stick meat product inoculated with Pediococcus acidilactici FLE07 as starter culture

“…Lower values of TAUs of acetoin (p=0.0004) were recorded in IS than UC samples, indicating that inoculation of the meat product with starter culture had significant effect on the compound; this observation may help enhance shelf life of the product. The reduced TAU of acetoin in the IS sample may be attributed to possible antioxidative property of P. acidilactici FLE07 used as starter culture [18,19,20], which may bring about reduction of undesirable volatile compounds in meat products. Acetoin has been reported as a spoilage molecule associated with in meat products during storage [21].…”

Anti-glycation properties of the aqueous extract solutions of dried algae products and effect of lactic acid fermentation on the properties

“…On the other hand, some lactic acid bacteria (LAB) including probiotics also have antioxidant and anti-inflammatory activities in vitro and in mice (Kanno, Kuda, An, Takahashi, & Kimura, 2012;Kuda, Kawahara, Nemoto, Takahashi, & Kimura, 2014). Some LABs can increase the antioxidant capacities of vegetables, milk, and soy milk during the fermentation (Kanno et al, 2012;Kawahara et al, 2015;Kuda, Kaneko, Yano, & Mori, 2010).…”

Isolation of Lactic Acid Bacteria That Produce Protease and Bacteriocin-Like Substance From Mud Crab (Scylla sp.) Digestive Tract (Isolasi Bakteri Asam Laktat yang Menghasilkan Protease dan Senyawa Bacteriocin-Like dari Saluran Pencernaan Kepiting

“…Bacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, and often presenting a bactericidal effect against closely related species (Cotter et al, 2005). LAB has been isolated from environment such as mangrove sediment, leaf, and water (Hwanhlem et al, 2014), diary product (Iranmanesh et al, 2014), kefir grain (Zanirati et al, 2015), fermented fish (Hwanhlem et al, 2014;Adnan and Tan, 2007), fish intestine (Kuda et al, 2014;Gurovic et al, 2014;Huang et al, 2014), and blue swimming crab (Talpur et al, 2012) but there are limited study regarding to isolation of bacteriocin-like LAB from digestive tract of mud crab (Scylla sp. ).…”