The Genera Lactobacillus and Carnobacterium

Hammes, Walter P.; Hertel, Christian

doi:10.1007/0-387-30744-3_10

Cited by 232 publications

(249 citation statements)

References 555 publications

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“…This product had also been showing W. viridescens was the major LAB found in fresh and modified atmosphere packaged "morcilla" as well as pasteurized "morcilla". This species has especially been associated with the greening of meat products due to the production of hydrogen peroxide (Niven and Evans, 1957;Hammes et al, 1991) but lower numbers of W. viridescens have been found by other workers both in fresh meat and meat products (Morishita and Shiromizu, 1986;Schillinger and Lücke, 1987) and cooked products (Samelis et al, 2000a(Samelis et al, , 2000b. This species has occasionally been observed to form the main spoilage populations in Swedish ring sausages (Borch et al, 1988).…”

Section: Discussionmentioning

confidence: 94%

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Santos¹,

Jaime²,

Rovira³

et al. 2005

International Journal of Food Microbiology

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Section: Discussionmentioning

confidence: 94%

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Santos¹,

Jaime²,

Rovira³

et al. 2005

International Journal of Food Microbiology

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“…The primer pair Lac1/Lac2GC was used to discriminate between co-migrating species (Walter et al, 2001). Overall, three Lactobacillus species are commonly found in the GIT of pigs, that is, L. amylovorus, L. salivarius and L. reuteri (Hammes and Hertel, 2006). Of these three, two were identified in the animals fed the control diet, namely, L. amylovorus and L. reuteri (Figure 2).…”

Section: Resultsmentioning

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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“…Identification was based mainly on gram staining, absence of catalase, cultural and morphological characteristics (such as its elevation, shape, colour and texture of the colonies). Lactobacilli species were taxonomically classified following the discriminatory schemes of Kandler and Weiss (1986), Hammes et al, (1992) and Liu et al, (2014).…”

Section: Identification Of the Isolatesmentioning

confidence: 99%

Isolation, Characterization and Identification of Probiotic Lactic Acid Bacteria (LAB) from Honey Bees

Mathialagan¹,

Edward²,

Philippe³

et al. 2018

Int.J.Curr.Microbiol.App.Sci

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The Genera Lactobacillus and Carnobacterium

Cited by 232 publications

References 555 publications

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

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

Isolation, Characterization and Identification of Probiotic Lactic Acid Bacteria (LAB) from Honey Bees

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