Production of organic acids by Lactobacillus strains in three different media

Zalán, Zsolt; Hudáček, Jaroslav; Štětina, Jiřı́; Chumchalová, Jana; Halász, Anna

doi:10.1007/s00217-009-1179-9

Cited by 151 publications

(113 citation statements)

References 42 publications

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“…Although there is no consensus on the amount of lactic acid that can be produced by lactobacilli, values similar to those found in this study were published by Broadbent et al (2014) and Ayeni et al (2011). In addition, the variation of organic acid amounts is dependent on several factors, such as culture conditions, medium composition and in particular, the species of Lactobacillus (Srivastava et al, 2015;Zalán et al, 2010). Srivastava et al (2015) and Coelho et al (2011) attributed a positive correlation between the presence of Tween 80 in several culture media and the lactic acid production by Lactobacillus species.…”

Section: Organics Acids and Ethanol Productionsupporting

confidence: 82%

“…The CFS is a well-known source of bioactive compounds such as antioxidants, bacteriocins, surfactants, organic acids, H 2 O 2 , CO 2, and low molecular weight peptides (Lau and Liong, 2014;Sgibnev and Kremleva, 2016). Their biosynthesis depends on the factors linked to growth such as pH, temperature, O 2 tension, and culture medium composition (Zalán et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Activity of metabolites produced by new strains of Lactobacillus in modified de Man, Rogosa and Sharpe (MRS) medium against multidrug-resistant bacteria

Mesquita¹,

Costa²,

Frutuoso³

et al. 2017

Afr. J. Microbiol. Res.

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The emergence of nearly untreatable infections caused by multidrug-resistant bacteria has led to a new public health concern in which a need for development of alternative non-antibiotic strategies has become urgent. The activity of metabolites produced by new strains of Lactobacillus against multidrugresistant bacteria was investigated. The objective of this work was to isolate and identify lactobacilli from artisanal kefir by 16S rRNA gene sequencing as well as to evaluate the effect of the growth of Lactobacillus species in the Man Rogosa and Sharpe broth, supplemented with Tween 80 at concentrations of 0.6, 0.4, and 0.2 %. Cell Free Supernatants (CFSs) were obtained from these lactobacilli cultures and with them, organic acids (lactic acid and acetic acid) and ethanol were quantified by HPLC followed by the determination of their antimicrobial activities against eight strains of Staphylococcus aureus-MRSA and Klebsiella pneumonia KPC strains. The GenBank BLAST analysis revealed that, the isolated lactobacilli belonged to Lactobacillus paracasei (n=4) and Lactobacillus plantarum (n=5) strains. Increasing concentrations of Tween 80 did not affect the growth of Lactobacillus species significantly when compared to their controls (MRS broth). HPLC analysis of CFSs showed concentrations greater than 18.0, 4.0 and 1.0 g/L for lactic acid, acetic acid and ethanol, respectively. All CFSs were able to inhibit all pathogenic microorganisms evaluated. The percentage of inhibition was on average greater than 88% for MRSA and KPC strains. The antimicrobial activity was dependent on the CFSs tested. Based on these experimental conditions, organic acids and ethanol are likely to be responsible for this antimicrobial activity.

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Section: Organics Acids and Ethanol Productionsupporting

confidence: 82%

Section: Introductionmentioning

confidence: 99%

Activity of metabolites produced by new strains of Lactobacillus in modified de Man, Rogosa and Sharpe (MRS) medium against multidrug-resistant bacteria

Mesquita¹,

Costa²,

Frutuoso³

et al. 2017

Afr. J. Microbiol. Res.

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“…rhamnosus GG is not able to acidify the environment very much. In MRS broth, it decreased the pH value to 4.00 (Zalán et al 2010), in milk to 6.00 (Valík et al 2008) in cereal and pseudocereal porridges to 4.31-5.99 (Kocková et al 2013b), and in milk-based cereal puddings and maize porridges with barley below 4.00 (Helland et al 2004a,b). The lag phase of the pH changes was observed only in the oat product, 7.53 h. During the storage period, the decrease of pH values continued, except for the barley product.…”

Section: Resultsmentioning

confidence: 99%

Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods

Kocková¹,

Valı́k²

2014

Czech J. Food Sci.

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Kocková M., Valík Ľ. (2014): Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods. Czech J. Food Sci., 32: 391-397.The suitability of the selected cereals, pseudocereals, and legumes for new probiotic foods development was tested. Probiotic products were produced by inoculating buckwheat, dark buckwheat, barley, oat, soya, and chickpea in combination with oat with lactobacillus rhamnosus GG and subsequent moulding to eliminate water from the cooked grains. The cell growth, pH and organic acid profiles were monitored during fermentation process at 37°C for 10 h followed by the storage period at 5°C for 21 days. The growth and metabolic parameters were calculated using principles of the predictive microbiology. lb. rhamnosus GG was able to grow in all substrates during fermentation and reached the cell density of 6.68-7.58 log CFU/g, the highest growth rate having been calculated in the oat product (0.341 log CFU/g/h). After the fermentation, the lowest pH value was observed in the barley product (4.52), while after the storage in the oat-soya product (4.32). The greatest amount of lactic acid after the storage period was measured in the oat-soya product (1977.8 mg/kg). Sensory characteristics of the fermented and stored products were also monitored.

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“…Probiotics has been reported to demonstrate the ability to inhibit the growth of some intestinal pathogens such as Escherichia coli, Campylobacter jejuni and Salmonella enteritidis in vitro [3]. Zalán et al [4] reported that Lactobacilli universally produce lactic acid that inhibits the metabolic activity of Candida sp which has a weak antifungal activity [5]. Probiotics generally exert their benefits through several mechanisms such as prevention of colonization, cellular adhesion and invasion by pathogenic organisms, they have direct antimicrobial activity and they modulate the host immune response.…”

Section: Introductionmentioning

confidence: 99%

Antimicrobial Effect of Probiotic Lactobacilli on Candida Spp. Isolated from Oral Thrush of AIDS Defining Ill Patients

Anzaku¹,

Pedro²

2017

J Prob Health

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Production of organic acids by Lactobacillus strains in three different media

Cited by 151 publications

References 42 publications

Activity of metabolites produced by new strains of Lactobacillus in modified de Man, Rogosa and Sharpe (MRS) medium against multidrug-resistant bacteria

Activity of metabolites produced by new strains of Lactobacillus in modified de Man, Rogosa and Sharpe (MRS) medium against multidrug-resistant bacteria

Development of new cereal-, pseudocereal-, and cereal-leguminous-based probiotic foods

Antimicrobial Effect of Probiotic Lactobacilli on Candida Spp. Isolated from Oral Thrush of AIDS Defining Ill Patients

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