Isolation and characterization of lactic acid bacteria from <i>Yan-tsai-shin</i>
 (fermented broccoli stems), a traditional fermented food in Taiwan

Chen, Y.-s.; Liou, Min-shiuan; Ji, Si-hua; Yu, Chi-rong; Pan, Shwu-fen; Yanagida, Fujitoshi

doi:10.1111/jam.12199

Cited by 23 publications

(12 citation statements)

References 26 publications

(62 reference statements)

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“…One of the most common methods to isolate and identify novel probiotic strains is phylogenetic and homology analysis of 16s rDNA sequences after cultivation in isolation medium (Chen et al, 2013;Tulini et al, 2013;Yanagida et al, 2008). In the present study, six strains of lactic acid bacteria were isolated from the cecal content of SPF chickens on MRS Agar under anaerobic conditions.…”

Section: Discussionmentioning

confidence: 99%

Isolation and Probiotic Potential of Lactobacillus Salivarius and Pediococcus Pentosaceus in Specific Pathogen Free Chickens

Chen

Zhu

Qiu

2017

Rev. Bras. Cienc. Avic.

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This study was conducted to isolate Lactobacillus salivarius and Pediococcus pentosaceus strains from cecal content and investigate their probiotic potential in specific pathogen free (SPF) chickens. L. salivarius and P. pentosaceus strains were isolated from the cecal content of SPF chickens and identified by 16s rDNA sequence analysis by BLAST analysis at the National Center for Biotechnology Information and phylogenetic analysis using DNAStar software. In an in vivo experiment, 180 7-day-old SPF chickens were randomly assigned into three groups. Group 1 served as a control that was fed a basal diet without probiotic supplementation, and groups 2 and 3 were fed the basal diets supplemented with L. salivarius and P. pentosaceus at 2×108 CFU/g, respectively. Body weight (BW), average daily gain (ADG), feed conversion ratio (FCR), dressing percentage (DP), and the apparent digestibility of crude protein (AD-CP) were calculated. We also determined meat color, fat content, shear force, water content and pH value of breast and thigh muscles; ammonia, urea nitrogen and uric acid content in plasma; fecal ammonia emission level and pH value; and Lactobacillus and Escherichia coli in ceca. Compared with the control group, L. salivarius and P. pentosaceus supplementation significantly increased BW, ADG, DP, AD-CP, fat content of meat, and the number of Lactobacillus in ceca (p<0.05), and decreased FCR, plasma ammonia content, fecal ammonia emission, and pH value and the number of E. coli in ceca (p<0.05). In the in vitro experiment, L. salivarius and P. pentosaceus treatments significantly decreased the ammonia content in medium compared with the control group without probiotic treatment (p<0.05). These results suggest that P. pentosaceus and L. salivarius strains show promising probiotic properties for improving growth, meat quality and microenvironment in chickens and decreasing ammonia content in the medium.

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Section: Discussionmentioning

confidence: 99%

Isolation and Probiotic Potential of Lactobacillus Salivarius and Pediococcus Pentosaceus in Specific Pathogen Free Chickens

Chen

Zhu

Qiu

2017

Rev. Bras. Cienc. Avic.

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“…The ingredients were mixed well and then fermented at low temperature (6–10°C) for 1 day. The most common bacterial species include Weissella paramesenteroides , W. cibaria , W. minor , Leuconostoc Mesenteroides , Lactobacillus Plantarum , and Enterococcus sulphurous [67]. …”

Section: Traditional Fermented Fruits and Vegetables In Other Asiamentioning

confidence: 99%

Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics

Swain

Anandharaj

Ray

et al. 2014

Biotechnology Research International

361

193

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As world population increases, lactic acid fermentation is expected to become an important role in preserving fresh vegetables, fruits, and other food items for feeding humanity in developing countries. However, several fermented fruits and vegetables products (Sauerkraut, Kimchi, Gundruk, Khalpi, Sinki, etc.) have a long history in human nutrition from ancient ages and are associated with the several social aspects of different communities. Among the food items, fruits and vegetables are easily perishable commodities due to their high water activity and nutritive values. These conditions are more critical in tropical and subtropical countries which favour the growth of spoilage causing microorganisms. Lactic acid fermentation increases shelf life of fruits and vegetables and also enhances several beneficial properties, including nutritive value and flavours, and reduces toxicity. Fermented fruits and vegetables can be used as a potential source of probiotics as they harbour several lactic acid bacteria such as Lactobacillus plantarum, L. pentosus, L. brevis, L. acidophilus, L. fermentum, Leuconostoc fallax, and L. mesenteroides. As a whole, the traditionally fermented fruits and vegetables not only serve as food supplements but also attribute towards health benefits. This review aims to describe some important Asian fermented fruits and vegetables and their significance as a potential source of probiotics.

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“…Lactococcus lactis is considered to be a major LAB present in numerous ecological niches involved in the global food chain including soil [ 20 , 21 ], plants [ 22 – 25 ], silages [ 26 – 28 ], milk [ 29 , 30 ], and fermented food products [ 31 , 32 ]. Some strains of L .…”

Section: Introductionmentioning

confidence: 99%

The Nanomechanical Properties of Lactococcus lactis Pili Are Conditioned by the Polymerized Backbone Pilin

et al. 2016

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Pili produced by Lactococcus lactis subsp. lactis are putative linear structures consisting of repetitive subunits of the major pilin PilB that forms the backbone, pilin PilA situated at the distal end of the pilus, and an anchoring pilin PilC that tethers the pilus to the peptidoglycan. We determined the nanomechanical properties of pili using optical-tweezers force spectroscopy. Single pili were exposed to optical forces that yielded force-versus-extension spectra fitted using the Worm-Like Chain model. Native pili subjected to a force of 0–200 pN exhibit an inextensible, but highly flexible ultrastructure, reflected by their short persistence length. We tested a panel of derived strains to understand the functional role of the different pilins. First, we found that both the major pilin PilB and sortase C organize the backbone into a full-length organelle and dictate the nanomechanical properties of the pili. Second, we found that both PilA tip pilin and PilC anchoring pilin were not essential for the nanomechanical properties of pili. However, PilC maintains the pilus on the bacterial surface and may play a crucial role in the adhesion- and biofilm-forming properties of L. lactis.

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Isolation and characterization of lactic acid bacteria from Yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan

Cited by 23 publications

References 26 publications

Isolation and Probiotic Potential of Lactobacillus Salivarius and Pediococcus Pentosaceus in Specific Pathogen Free Chickens

Isolation and Probiotic Potential of Lactobacillus Salivarius and Pediococcus Pentosaceus in Specific Pathogen Free Chickens

Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics

The Nanomechanical Properties of Lactococcus lactis Pili Are Conditioned by the Polymerized Backbone Pilin

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