Lactobacilli in sourdough fermentation

Corsetti, Aldo; Settanni, Luca

doi:10.1016/j.foodres.2006.11.001

Cited by 402 publications

(274 citation statements)

References 199 publications

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“…Denaturing gradient gel electrophoresis (DGGE) was applied to circumvent the limitations of conventional cultivation for the analysis of Lactobacillus communities (Vaughan et al, 2002;Corsetti and Settanni, 2007). Specifically, DNA is extracted from the cells of all the species represented in the habitat and a hypervariable region of the 16S rRNA gene is amplified by PCR.…”

Section: Introductionmentioning

confidence: 99%

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Murphy

Bello

O’Doherty

et al. 2013

Animal

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This study was designed to evaluate the effects of algal and yeast b-glucans on the porcine gastrointestinal microbiota, specifically the community of Lactobacillus, Bifidobacterium and coliforms. A total of 48 pigs were fed four diets over a 28-day period to determine the effect that each had on these communities. The control diet consisted of wheat and soya bean meal. The remaining three diets contained wheat and soya bean meal supplemented with b-glucan at 250 g/tonne from Laminaria digitata, Laminaria hyperborea or Saccharomyces cerevisiae. Faecal samples were collected from animals before feeding each diet and after the feeding period. The animals were slaughtered the following day and samples were collected from the stomach, ileum, caecum, proximal colon and distal colon. Alterations in Lactobacillus in the gastrointestinal tract (GIT) were analysed using denaturing gradient gel electrophoresis (DGGE) profiles generated by group-specific 16S rRNA gene PCR amplicons. Plate count analysis was also performed to quantify total coliforms. DGGE profiles indicated that all b-glucan diets provoked the emergence of a richer community of Lactobacillus. The richest community of lactobacilli emerged after feeding L. digitata (LD b-glucan). Plate count analysis revealed that the L. hyperborea (LH b-glucan) diet had a statistically significant effect on the coliform counts in the proximal colon in comparison with the control diet. b-glucan from L. digitata and S. cerevisiae also generally reduced coliforms but to a lesser extent. Nevertheless, the b-glucan diets did not significantly reduce levels of Lactobacillus or Bifidobacterium. DGGE analysis of GIT samples indicated that the three b-glucan diets generally promoted the establishment of a more varied range of Lactobacillus species in the caecum, proximal and distal colon. The LH b-glucan had the most profound reducing effect on coliform counts when compared with the control diet and diets supplemented with L. digitata and S. cerevisiae b-glucans.Keywords: b-glucans, pigs, algae, yeast, denaturing gradient gel electrophoresis ImplicationsAdministration of antibiotics to animals has come under intense scrutiny because of their contribution to the dissemination of antibiotic-resistant bacteria into the food chain. Algal and yeast b-glucans are biologically active resources from nature. With respect to animal production, an important goal is to determine the optimal microbiota for the animal and then be able to manipulate the microbiota through the diet, supplements, etc. to obtain the desired microbiota. b-glucans derived from macroalgae and yeast aid in gut health during periods of intestinal imbalance, leading to the alteration in the microbial community composition and hence offering an easily accessible alternative to antibiotics. This paper focuses on the use of a molecular and a cultivation-based method to monitor fluctuations in the gastrointestinal microbiota caused by algal and yeast b-glucan supplementation of the pig diet. Molecular analysis of the Lactobaci...

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Section: Introductionmentioning

confidence: 99%

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Murphy

Bello

O’Doherty

et al. 2013

Animal

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“…After this time, the concentration did not increase significantly. It is important to note that the lactic acid bacteria contributed not only to the sour taste of the bread but also to the overall organoleptic quality of this product type (Hutkins 2006;Corsetti & Settanni 2007;Rizzelo et al 2010).…”

Section: Resultsmentioning

confidence: 99%

Development of innovative health beneficial bread using a fermented fibre-glucan product

et al. 2015

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“…For the isolation of LAB, the supernatants were diluted and plated in MRS (Oxoid) agar medium, [11]. Colonies characterized by different morphologies were randomly picked from the agar plates at the highest dilution.…”

Section: Methodsmentioning

confidence: 99%

Identification and Characterization Indigenous of Lactobacillus spfrom Bovine Rumen Fluidof Slaughterhouse

Nurhajati

Soepranianondo

Lokapirnasari

et al. 2017

KLS

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The discovery and characterisation of indigenous lactic acid bacteria (LAB) are important for diversity microbes as candidate probiotic. This research was aimed to identify lactic acid bacteria isolate from isolation process of local bovine rumen fluid from slaughterhouse in Surabaya Indonesia. Genotypic testing was conducted by analyzing 16S rDNA and biochemical identification. DNA of sample isolate was isolated and then amplified in vitro through the PCR method. Determination of nucleotide sequence of 16S rDNA was performed with sequencing method. The result of nucleotide sequence was than compared with GenBank database. The BLAST was then applied to identify the phylogenetic tree. Based on the biochemical characterization and nucleotide sequences, that isolate was identified as Lactobacillus rhamnosus subsp TG15. The result of this research showed that L.rhamnosus subsp TG15 showed viability bacteria in MRSA as control as much as 1.1 × 10 8 CFU/ml, mean while in MRSA pH 2, L.rhamnosus subsp TG15 showed its viability as much as 9.3 × 10 6 CFU/ml. Viability of isolate on bile tolerance 0.3% was 2.4 × 10 7 CFU/ml). Index antagonist bacteria test on S.aureus showed inhibition diameter as much as 2.0 mm and in antagonist test on E.coli as much as 2.5 mm. Based on the result, it could be concluded that this research found a new strain of lactic acid bacteria, L.rhamnosus subsp TG15 and that isolate has ability as the probiotic candidate.

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Lactobacilli in sourdough fermentation

Cited by 402 publications

References 199 publications

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Development of innovative health beneficial bread using a fermented fibre-glucan product

Identification and Characterization Indigenous of Lactobacillus spfrom Bovine Rumen Fluidof Slaughterhouse

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