Lactic Acid Bacteria Lactobacillus Research Articles

Moderate concentration of Lactobacillus metabolites does not adversely affect mouse sperm

Many couples in contemporary societies suffer from infertility of unexplained origins (idiopathic). A promising treatment strategy within this context involves the administration to women of preparations containing lactic acid bacteria (Lactobacillus) and/or their metabolites. Recent investigations underscore the role of lactobacilli in sustaining female fertility and enhancing the effectiveness of assisted reproductive techniques. There have also been reports describing the effect of lactobacilli on sperm functions, but our knowledge in this domain remains uncertain. In this study, the effect of supernatant from Lactobacillus rhamnosus culture on mouse sperm viability and motility was tested. The protective properties of lactobacilli metabolites against hydrogen peroxide-induced DNA damage were also verified. It was shown that the metabolites have no effect on viability, motility, and genome integrity of spermatozoa, but in excessive concentrations they become toxic. The obtained results imply that probiotic and/or postbiotic preparations taken by women should not adversely affect the sperm of their partners, provided the dose is correctly selected.

Enhancing ergogenic performance and antioxidant benefits of red sugarcane juice through probiotic fermentation

The potential of red sugarcane as a functional probiotic drink was investigated, with a focus on determining its physicochemical, ergogenic, and antioxidant activities. Three different variants of Malaysian red sugarcane, namely Ragnar, Kapur, and Serai, were selected for analysis. The concentrations of electrolytes (Na, K, Ca, Mg, Zn, and Fe) in sugarcane juice were determined using an inductively coupled plasma mass spectrophotometer (ICP-MS), while the antioxidant activity and Vitamin C were assessed through colorimetric assays. Additionally, the functionality of the optimal variant, Ragnar, was enhanced by inoculating it with lactic acid bacteria (LAB) Lactobacillus plantarum ATCC8014 and Lactobacillus casei Shirota. High antioxidative properties (TPC: 71.63 mg GAE/mL, FRAP: 2.76 mmol TE/mL, DPPH EC50: 55.66 µg/mL, and Vitamin C: 0.72 mg/100 g) were observed in the Ragnar, which tends to exhibit an attractive blue-yellow hue. K exhibited the highest concentration in all samples (126.31 – 229.95 mg/mL), followed by Na, Mg, Fe, and Zn, which exceeded the commercial isotonic drink. The viability of LAB (above 107 CFU/mL) and the production of gamma-aminobutyric acid (GABA) were satisfactory while reducing sugars were generally lower after the fermentation. The findings present red sugarcane as a potential natural source for the development of functional drinks.Graphical

Fermentation Characteristics of Fermented Milk with Streptococcus thermophilus CICC 6063 and Lactobacillus helveticus CICC 6064 and Volatile Compound Dynamic Profiles during Fermentation and Storage.

The lactic acid bacteria Streptococcus thermophilus and Lactobacillus helveticus are commonly used as starter cultures in dairy product production. This study aimed to investigate the characteristics of fermented milk using different ratios of these strains and analyze the changes in volatile compounds during fermentation and storage. A 10:1 ratio of Streptococcus thermophilus CICC 6063 to Lactobacillus helveticus CICC 6064 showed optimal fermentation time (4.2 h), viable cell count (9.64 log10 colony-forming units/mL), and sensory evaluation score (79.1 points). In total, 56 volatile compounds were identified and quantified by solid-phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS), including aldehydes, ketones, acids, alcohols, esters, and others. Among these, according to VIP analysis, 2,3-butanedione, acetoin, 2,3-pentanedione, hexanoic acid, acetic acid, acetaldehyde, and butanoic acid were identified as discriminatory volatile metabolites for distinguishing between different time points. Throughout the fermentation and storage process, the levels of 2,3-pentanedione and acetoin exhibited synergistic dynamics. These findings enhance our understanding of the chemical and molecular characteristics of milk fermented with Streptococcus thermophilus and Lactobacillus helveticus, providing a basis for improving the flavor and odor of dairy products during fermentation and storage.

Effect of administering lactic acid bacteria (lactobacillus bulgaricus) as growth promoter on performance of broiler chickens at starter phase

The experiment was carried out at the poultry unit of the teachings and research farm, department of Animal Production, School of Agriculture and Agricultural Technology, Federal University of Technology, Minna to determine the effect of administering Lactic Acid Bacteria (LAB) as growth promoter to check the performance of broiler chickens at starter phase. 210 day old broiler chicks were used. The birds were randomly allotted to five treatment groups. Each treatment having three replicate with 16 birds. T was the control 1 with no LAB administered, T had LAB administered weekly, T had the probiotic 2 3 administered at one-week interval, T had LAB administered at week 1 and 4. While in T LAB 4 5 was given only once. The birds were fed locally formulated diet irrespective of treatment 6 while the LAB was administered through their drinking water at a concentration of 10 cfu/ml diluted into 4 litres of chlorine-free water at different intervals. At the end of the study, final weight and total weight gain were found to have significant (P<0.05) difference at the starter phase, with T showing much performance. At the end of the study, it was deduced that lactic 4 acid bacteria can conveniently be used to improve performance of broiler chicken at the 6 starter phase when administered at concentration of 10 cfu/ml diluted into 4 litres of chlorine-free water. L'expérience a été réalisée dans l'unité avicole de la ferme d'enseignement et de recherche, département de production animale, école d'agriculture et de technologie agricole, Université fédérale de technologie de Minna, pour déterminer l'effet de l'administration de bactéries lactiques (LAB) comme promoteur de croissance sur vérifier les performances des poulets de chair lors de la phase de démarrage. Des poussins de chair âgés de 210 jours ont été utilisés. Les oiseaux ont été répartis au hasard dans cinq groupes de traitement. Chaque traitement comporte trois répétitions avec 16 oiseaux. T était le contrôle sans LAB 1 administré, T avait LAB administré chaque semaine, T avait administré le probiotique à 2 3 une semaine d'intervalle, T avait LAB administré aux semaines 1 et 4. Alors qu'en T LAB n'avait été administré qu'une seule fois. Les oiseaux ont été nourris avec un régime formulé localement quel que soit le traitement, tandis que le LAB a été administré dans leur eau de boisson à une concentration de 106 ufc/ml diluée dans 4 litres d'eau sans chlore à différents intervalles. À la fin de l'étude, il a été constaté que le poids final et le gain de poids total présentaient une différence significative (P < 0,05) lors de la phase de démarrage, le T4 montrant de grandes performances. À la fin de l'étude, il a été déduit que les bactéries lactiques peuvent être utilisées de manière pratique pour améliorer les performances des poulets de chair lors de la phase de démarrage lorsqu'elles sont administrées à une concentration de 106 ufc/ml diluées dans 4 litres d'eau sans chlore.

Evaluation of Probiotic Quality of Lactic Acid Bacteria Isolated from Locally Fermented Palm Wine and Kunu from Sellers in Oluku and Oba Markets in Benin City, Edo State, Nigeria

Commonly used probiotics bacteria are the lactic acid bacteria (LAB) from the gastro intestinal tract. However, other LAB from exogenous origin having similar functional properties can also confer health benefit to the host. The objective of this work is to evaluate the probiotic quality of lactic acid bacteria isolated from locally fermented palm wine and kunu from sellers in Oluku and Oba markets in Benin City, Edo State, Nigeria using standard microbiological methods. Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei were isolated from palm wine and kunu, and they were assessed for the following: resistance to simulated gastric and intestinal fluids, resistance to bile salt and low pH, haemolytic activity and their antimicrobial characteristic against some bacteria pathogens, mainly; Staphylococcus aureus, Klebsiella pneumonia, Pseudomonas aeruginosa and Escherichia coli. Results showed resistance/tolerance and cell viability of all LAB isolates to simulated gastric and intestinal fluids, and low pH resistance of all isolates were negative at pH 2 but positive with viable cell growth at pH 3. The L. fermentum, L. plantarum, and L. acidophilus were not haemolytic while L. casei was haemolytic (alpha haemolysis). The LAB isolates were more resistance to bile salt (with viable cell growth) at 0.1% and 0.3% concentration compared to 0.5% concentration. Antibacterial activity testing showed that L. acidophilus and L. casei had antibacterial property against Pseudomonas aeruginosa, while L. plantarum and L. fermentum had antibacterial property against Staphylococcus aureus and Klebsiella pneumonia respectively. While all lactic acid bacteria (Lactobacillus species) isolated from the locally fermented food/product samples demonstrated strong probiotic characteristic properties, further in-vivo study to establish their probiotic potential is recommended.

Evaluation of the Potential Effect of Postbiotics Obtained from Honey Bees against Varroa destructor and Their Combination with Other Organic Products.

The Varroa destructor mite infests Apis mellifera colonies and causes significant harm. Traditional treatments have become less effective because of mite resistance development and can also generate residues inside beehives. This study aimed to gauge the efficacy of a beehive-derived postbiotic in reducing V. destructor viability and to explore its synergies with organic compounds. Four lactic acid bacteria (LAB) species, Leuconostoc mesenteroides, Lactobacillus helsingborgensis, Bacillus velezensis, and Apilactobacillus kunkeei, were isolated and tested in a postbiotic form (preparations of inanimate microorganisms and/or their components) via bioassays. L. mesenteroides, L. helsingborgensis, and B. velezensis notably reduced the mite viability compared to the control, and they were further tested together as a single postbiotic product (POS). Further bioassays were performed to assess the impact of the POS and its combinations with oxalic acid and oregano essential oil. The simple products and combinations (POS/Oregano, POS/Oxalic, Oregano/Oxalic, and POS/Oregano/Oxalic) decreased the mite viability. The most effective were the oxalic acid combinations (POS/Oregano/Oxalic, Oxalic/Oregano, POS/Oxalic), showing significant improvements compared to the individual products. These findings highlight the potential of combining organic products as a vital strategy for controlling V. destructor infection. This study suggests that these combinations could serve as essential tools for combating the impact of mites on bee colonies.

Effect of sourdough addition on gluten‐free sorghum bread fortified with plant‐based protein and dietary fiber: Functional, textural, and structural properties

AbstractBackground and ObjectivesThe production of high‐quality gluten‐free bread still poses a major technological challenge. The objective of this study was to investigate the effects of sourdough fermentation and structural/nutritional enrichment on gluten‐free sorghum bread quality. Lactic acid bacteria (Lactobacillus casei and Lactobacillus acidophilus) and yeast (Saccharomyces cerevisiae) were used as starter cultures.FindingsThe bread crust color and titratable acidity were comparable; although, the crumb color of sourdough bread made with L. acidophilus was measured darker. In both starter cultures, sourdough bread had a softer texture than the control, with significant (p < .05) differences in hardness, adhesiveness, cohesiveness, and gumminess values. The sourdough bread showed similar Fourier Transformed Infraredtransformed infrared (FTIR) spectra with the control bread, with four major peaks in the functional group region (4000–1200 cm−1) and a unique peak in the fingerprint region (1200–600 cm−1).ConclusionBreads made with L. acidophilus (at 20% and 30% addition levels) showed better quality attributes such as softer texture, higher total phenolic content (97.75 mg GAE/100 g), and antioxidant capacity (341.49 µmol TEAC/100 g).Significance and NoveltyThe results suggested that selected lactic acid bacteria‐based sorghum sourdough might be a promising ingredient for the development of gluten‐free bread with improved quality and nutritional value.

Multivariate Analysis of the Influence of Microfiltration and Pasteurisation on the Quality of Beer during Its Shelf Life.

Gas chromatography-mass spectrometry (GC-MS), physicochemical and microbiological analyses, sensory descriptive evaluation, and multivariate analyses were applied to evaluate the efficiencies of microfiltration and pasteurization processes during the shelf life of beer. Samples of microfiltered and pasteurised beer were divided into fresh and aged groups. A forced ageing process, which consisted of storing fresh samples at 55° C for 6 days in an incubator and then keeping them under ambient conditions prior to analysis, was applied. Physicochemical analysis showed that both microfiltered and pasteurised samples had a slight variation in apparent extract, pH, and bitterness. The samples that underwent heat treatment had lower colour values compared with those that were microfiltered. Chromatographic peak areas of vicinal diketones increased in both fresh and aged samples. The results of the microbiological analysis revealed spoilage lactic acid bacteria (Lactobacillus) and yeasts (Saccharomyces and non-Saccharomyces) in fresh microfiltered samples. In the GC-MS analysis, furfural, considered by many authors as a heat indicator, was detected only in samples that underwent forced ageing and not in samples that were subjected to thermal pasteurisation. Finally, sensory analysis found differences in the organoleptic properties of fresh microfiltered samples compared with the rest of the samples.

Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation.

Plant-based desserts are becoming increasingly popular with and appreciated by consumers. However, they are limited by the choice of ingredients, which are often expensive and unstable with a random texture. Therefore, the aim of the research is to propose a new product that offers an advantageous texture and flavour in a fermented dessert based on a flour mix supplemented with an enzymatic hydrolysate. This study involved the development of two processes: (i) an enzymatic hydrolysis of oat flour and (ii) a fermentation of a flour mixture (oat, chickpea, and coconut) by lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). The result of the oat flour hydrolysate shows a significant decrease in starch after 60 min of reaction, followed by an increase in sugar content. During 23 days of storage at 4 °C, the formulations used showed post-acidification, water retention capacity decrease, and hardness increase related to the hydrolysate rate (p < 0.05). All formulations allowed the viability of lactic bacteria (over 5 log10 CFU/mL) and verified their ability to produce exopolysaccharides (0.23-0.73 g/100 g). The prototyping of such a product represents a key step in meeting the growing demand for plant-based alternatives, with qualitative sensory characteristics without additives.

Caproic acid production from food waste using indigenous microbiota: Performance and mechanisms

Caproic acid (CA) production from food waste (FW) is a promising way for waste recycling, while the fermentation processes need further exploration. In this study, FW acidogenic fermentation under different pH (uncontrolled, 4, 5, 6) using indigenous microbiota was investigated. Result showed that substrate hydrolysis, carbohydrate degradation and acidogenesis increased with the increase of pH. Although various microbial communities were observed in FW, lactic acid bacteria (Lactobacillus and Limosilactobacillus) were enriched at pH lower than 6, resulting in lactic acid accumulation. CA (88.24 mM) was produced at pH 6 accounting for 31.23% of the total product carbon. The enriched lactic acid bacteria were directionally replaced by chain elongators (Caproicibacter, Clostridium_sensu_stricto, unclassified_Ruminococcaceae) at pH 6, and carbohydrates in FW were firstly transformed into lactic acid, then to butyrate and CA through lactate-based chain elongation processes. This work provided a novel CA fermentation pathway and further enriched the FW valorization.

The Bacterial Microbiota of Artisanal Cheeses from the Northern Caucasus

In this study, we used culture-independent analysis based on 16S rRNA gene amplicons and metagenomics to explore in depth the microbial communities and their metabolic capabilities of artisanal brine cheeses made in the North Caucasus. Additionally, analysis of organic acid profiles was carried out for cheese characterization. Twelve cheese samples (designated as 05SR–16SR) from various artisanal producers were taken from five different villages located in Northern Ossetia–Alania (Russia). These cheeses were made using methods based on cultural traditions inherited from previous generations and prepared using a relatively uncontrolled fermentation process. The microbial diversity of Caucasus artisanal cheeses was studied for the first time. The results showed a diverse composition in all cheeses, with Bacillota (synonym Firmicutes) (9.1–99.3%) or Pseudomonadota (synonym Proteobacteria) (0.2–89.2%) prevalence. The microbial communities of the majority of the studied cheeses were dominated by lactic acid bacteria (LAB) genera, like Lactococcus (10.3–77.1% in 07SR, 09SR, 10SR, 11SR, 13SR, 15SR, 16SR), Lactobacillus (54.6% in 09SR), Streptococcus (13.9–93.9% in 11SR, 13SR, 14SR, 15SR), Lactiplantibacillus (13.4–30.6% in 16SR and 07SR) and Lentilactobacillus (5.9–14.2% in 09SR, 10SR and 13SR). Halophilic lactic acid bacteria belonging to the Tetragenococcus genus accounted for 7.9–18.6% in 05SR and 06SR microbiomes. A distinctive feature of Ossetia cheese microbiomes was the large variety of halophilic proteobacteria, and in some cheeses they prevailed, e.g., Chromohalobacter (63–76.5% in 05SR and 06SR), Psychrobacter (10–47.1% in 08SR, 11SR, 12SR), Halomonas (2.9–33.5% in 06SR, 08SR, 11SR and 12SR), Marinobacter (41.9% in 12SR) or Idiomarina (2.9–14.4% in 06SR, 08SR and 11SR samples). Analysis of the genomes assembled from metagenomes of three cheeses with different bacterial composition revealed the presence of genes encoding a variety of enzymes, involved in milk sugar, proteins and lipid metabolism in genomes affiliated with LAB, as well as genes responsible for beneficial bioamine and bacteriocin synthesis. Also, most of the LAB did not contain antibiotic resistance genes, which makes them potential probiotics, so highly demanded nowadays. Analysis of the genomes related to halophilic proteobacteria revealed that they are not involved in milk fermentation; however, the search for “useful” genes responsible for the synthesis of beneficial products/metabolites was partially positive. In addition, it has been shown that some halophiles may be involved in the synthesis of inappropriate bioactive components. The results obtained by culture-independent analyses confirm the importance of using such techniques both to clarify the quality and health-promoting properties of the product, and to look for probiotic strains with specified unique properties. This study has shown that traditional dairy foods may be a source of such beneficial strains.

Application of beekeeping products in the technology of raw smoked sausages

The safety of fermented sausage products is due to the elimination of a number of risks of biological origin, mainly of a microbiological nature. One of the most promising directions for the development of barrier technologies is the use of starter cultures and the biologically active substances produced by them in the production of fermented meat products. The research aims to study the influence of starter cultures and honey on a complex of physico-chemical, structuralmechanical, organoleptic indicators and nutritional value of raw smoked sausages. The article presents changes in the physical and chemical parameters of raw smoked sausages when using starter cultures in combination with different types of honey. When performing the work, 4 types of honey were used: from sunflower, phacelia, honeydew honey and from medicinal herbs. At the first stage of research, the proportion of honey application and the type of starter crops were selected. The next stage of the study was to determine the impact of the starter cultures included in the product BIOSTART PLUS 50 (lactic acid bacteria Lactobacillus Sake and yeasts Debaryomyces Hansenii) and honey on moisture loss during fermentation of raw smoked sausages, physicochemical parameters of finished products. Determination of moisture content in samples was carried out by drying in a drying cabinet at a temperature of 103±2°C. Conducted studies prove that the use of the product BIOSTART PLUS 50 (lactic acid bacteria Lactobacillus Sakei and yeasts Debaryomyces Hansenii) and honey allows shortening the ripening and drying technological process. A comparative analysis of manufactured raw-smoked sausages in terms of nutritional value makes it possible to state that manufactured raw-smoked sausages with the addition of honey meet the requirements of the standard. The results of the set of studies carried out in this work showed that the use of a composition of lactic acid bacteria and yeast with the use of honey as a source of carbohydrates will allow intensifying the technological process and improve the quality of finished products

Gut microbiota alterations in schizophrenia might be related to stress exposure: Findings from the machine learning analysis

Specific mechanisms underlying gut microbiota alterations in schizophrenia remain unknown. We aimed to compare gut microbiota between patients with schizophrenia and controls, taking into consideration exposure stress across lifespan, dietary habits, metabolic parameters and clinical manifestation. A total of 142 participants, including 89 patients with schizophrenia and 52 controls, were recruited. Gut microbiota were analyzed using the 16 S rRNA sequencing. Additionally, biochemical parameters related to glucose homeostasis, lipid profile and inflammation were assessed. Increased abundance of Lactobacillus and Limosilactobacillus as well as decreased abundance of Faecalibacterium and Paraprevotella were found in patients with schizophrenia. The machine learning analysis demonstrated that between-group differences in gut microbiota were associated with psychosocial stress (a history of childhood trauma, greater cumulative exposure to stress across lifespan and higher level of perceived stress), poor nutrition (lower consumption of vegetables and fish products), lipid profile alterations (lower levels of high-density lipoproteins) and cognitive impairment (worse performance of attention). Our findings indicate that gut microbiota alterations in patients with schizophrenia, including increased abundance of lactic acid bacteria (Lactobacillus and Limosilactobacillus) and decreased abundance of bacteria producing short-chain fatty acids (Faecalibacterium and Paraprevotella) might be associated with exposure to stress, poor dietary habits, lipid profile alterations and cognitive impairment.

In Vivo Functional Properties of Dairy Bacteria.

This literature review aimed to collect investigations on the in vivo evidence for bacteria associated with fermented dairy foods to behave as probiotics with beneficial effects in the prevention and treatment of various diseases. All main bacterial groups commonly present in high numbers in fermented milks or cheeses were taken into account, namely starter lactic acid bacteria (SLAB) Lactobacillus delbrueckii subsp. bulgaricus and lactis, L. helveticus, Lactococcus lactis, Streptococcus thermophilus, non-starter LAB (NSLAB) Lacticaseibacillus spp., Lactiplantibacillus plantarum, dairy propionibacteria, and other less frequently encountered species. Only studies regarding strains of proven dairy origin were considered. Studies in animal models and clinical studies showed that dairy bacteria ameliorate symptoms of inflammatory bowel disease (IBD), mucositis, metabolic syndrome, aging and oxidative stress, cancer, bone diseases, atopic dermatitis, allergies, infections and damage caused by pollutants, mild stress, and depression. Immunomodulation and changes in the intestinal microbiota were the mechanisms most often involved in the observed effects. The results of the studies considered indicated that milk and dairy products are a rich source of beneficial bacteria that should be further exploited to the advantage of human and animal health.

SELECTION OF CONDITIONS FOR OBTAINING ECOLOGICALLY PURE DRY PROBIOTIC AGAINST MIXED INTESTINAL INFECTION FOR FARM ANIMALS

As a result of the study, the best viability of monocultures and associations under freeze drying has been determined. The best two protective media during storage and their composition are the following: media No.1 includes (%) sodium acetate - 2.5; sodium citrate - 2.5; sucrose - 10.0; and protective media No.2 containштп (%) sucrose 8.0; gelatin - 1.5; skim milk - 5.0. Thus the titer of bacteria equaled to values of 6.0x1010 and 4.2x1010 CFU / g, respectively. When determining the stability of dried preparations during storage of probiotic bacteria and their association, the best protective medium is No. 2 (sucrose 8.0%; gelatin - 1.5%; skim milk - 5.0%). The antagonistic activity of monocultures (lactic acid bacteria Lactobacillus plantarum1, Streptococcus salivarius 20n, Lactobacillus fermentum 15, propionic acid bacteria Propionibacterium shermanii 34) and associations based on these monocultures is preserved practically at the initial level upon freeze drying. A probiotic based on lactic acid and propionic acid bacteria can be used as a therapeutic and prophylactic agent against dyspepsia for farm animals. At the same time, there is no need for the use of antibiotics and other antibacterial agents for the treatment of diseased animals.

Isolation and some basic characteristics of lactic acid bacteria from beetroot (Beta vulgaris L.) —A preliminary study

The carbohydrate content of fruit and vegetable juices has made them a suitable environment for the growth of lactic acid bacteria. Various studies have shown that beetroot can be a good substrate for the production of probiotic drinks for consumers. Therefore, this study was performed to isolate and identify lactic acid bacteria from beetroot juice. Beetroot juice was prepared from two kilograms of washed beetroot with a cold press. Sterile samples of beetroot juice were first enriched in MRS broth and then cultured on MRS agar. Gram and catalase tests were used for the initial detection of lactic acid bacteria. Then, to identify the species of lactic acid bacteria, biochemical confirmation tests such as the melting of gelatin, and the growth of bacteria has been studied in the ideal condition that is 15-45° C, sugars fermentation, gas production from glucose, and growth in at different concentrations of salt were performed. The final verification of species was done using polymerase chain reaction-amplified 16S rRNA-specific DNA. All isolates formed creamy white round colonies on MRS agar medium, were gram-positive, were able to grow in anaerobic conditions, and were also rod-shaped and catalase-negative. Based on biochemical tests, four types of lactic acid bacteria (Lactobacillus plantarum, Lactobacillus helveticus, Lactobacillus salivarius, and Lactobacillus acidophilus) were identified. The findings of this study indicated the presence and diversity of lactic acid bacteria in beet juice, which can be a potential platform for the production of probiotic beetroot juice as a non-dairy product.

Effect of Extraction Time on the Yield, Chemical Composition, and Antibacterial Activity of Hop Essential Oil Against Lactic Acid Bacteria (Lactobacillus brevis and Lactobacillus casei) Beer Spoilage.

Hop essential oil (EO) generates interest for its antioxidant and antimicrobial properties, in addition to the volatile compounds that are responsible for the hop aroma in beer. Thus, the objective of this study was to evaluate the chemical composition, EO yield, and antibacterial activity of hop essential oil from hops of the Chinook variety against lactic acid bacteria (Lactobacillus brevis and Lactobacillus casei) at different times of extraction. EO extraction was performed by hydrodistillation at different times. By analyzing the chemical composition by gas chromatography and mass spectrometry, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined. The major compounds of hop EO were α-humulene, β-myrcene, and β-caryophyllene, and the extraction yields were 0.67, 0.78, and 0.85% mass of EO per mass of hops pelletized hops (m/m), for extractions of 90, 180, and 300min, respectively. The EO obtained in 90min was efficient against L. casei at 2.5mg/mL (MIC) and 5.0mg/mL (MBC), and the 300min one against L. brevis at 2.5mg/mL (MIC) and 25mg/mL (MBC). The antibacterial activity was affected by the chemical makeup of the oil, revealing that the hop EO extracted in 300min was the most efficient among the other extraction times.

Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Blind Randomized Controlled Trial.

The present study evaluated the effects of fermented whey protein using kimchi lactic acid bacteria Lactobacillus casei DK211 on skeletal muscle mass, muscle strength, and physical performance in healthy middle-aged males performing regular resistance exercises. Effective protein supplementation and regular exercise are two important factors for improving muscle health. Therefore, in this study, the effects of consuming fermented whey protein twice a day were investigated and compared with that of non-fermented supplementation. Forty-eight males (average age 44.8) were randomly assigned to two groups: Fermented whey protein supplementation (FWPS) and non-fermented whey protein concentration supplementation (WPCS) groups. Each group ingested 37 g of FWPS or WPCS twice a day for eight weeks. Body composition, muscle strength, and physical performance were assessed pre- and post-intervention. Independent t-tests or chi-square tests for the categorical variables were performed for analyzing the observations. FWPS was effective in promoting the physical performance in dynamic balance measurement and muscle health, indicated through the increment in grip strength (left), upper arm circumference, and flat leg circumference from the baseline. However, similar improvements were not observed in the WPCS group. These results imply that whey protein fermented by L. casei DK211 is an effective protein supplement for enhancing muscle health in males performing regular resistance exercises.

Saccharina latissima, candy-factory waste, and digestate from full-scale biogas plant as alternative carbohydrate and nutrient sources for lactic acid production

To substitute petroleum-based materials with bio-based alternatives, microbial fermentation combined with inexpensive biomass is suggested. In this study Saccharina latissima hydrolysate, candy-factory waste, and digestate from full-scale biogas plant were explored as substrates for lactic acid production. The lactic acid bacteria Enterococcus faecium, Lactobacillus plantarum, and Pediococcus pentosaceus were tested as starter cultures. Sugars released from seaweed hydrolysate and candy-waste were successfully utilized by the studied bacterial strains. Additionally, seaweed hydrolysate and digestate served as nutrient supplements supporting microbial fermentation. According to the highest achieved relative lactic acid production, a scaled-up co-fermentation of candy-waste and digestate was performed. Lactic acid reached a concentration of 65.65 g/L, with 61.69% relative lactic acid production, and 1.37 g/L/hour productivity. The findings indicate that lactic acid can be successfully produced from low-cost industrial residues.

Analysis of pathogenetic manifestation of decompensated intestinal dysbacteriosis in cats

Despite the creation of more and more new generations of antibacterial agents, the correction of intestinal dysbiosis in animals currently remains one of the most complex and urgent problems in clinical veterinary medicine. The article presents an analysis of the pathogenetic manifestation (microbial background, hematological analytes) in decompensated intestinal dysbacteriosis in domestic cats in the dynamics of its correction. The aim of the study was to study the comparative effectiveness of various pharmacotherapy regimens for decompensated intestinal dysbacteriosis in cats. The data shows that when correcting decompensated intestinal dysbacteriosis in domestic cats, the most rational treatment regimen is the complex use of Lactobifadol probiotic (contains at least 1.0 106 CFU/g of lactic acid bacteria Lactobacillus acidophilus LG1-DEP-VGIKI and 8.0 107 CFU/g of bifidobacteria Bifidobacterium adolescentis B-1-DEP-VGNKI), Vetelact prebiotic (contains lactulose - not less than 50 %), Azoksivet immunomodulator (contains 1.5 mg of azoximer bromide in 1 ml), as well as infusion therapy (intravenous drip injection of 10 ml/kg of 0.9 % sodium chloride solution; 10 ml/kg of 5 % glucose solution; 5 ml/kg of rheosorbelact and 2.5 ml/kg of refortan). This was confirmed by the results of pathogenetic picture (analysis of the microbial background and individual hematological analytes), in the dynamics of pharmacotherapy, namely before the start of correction, as well as on days 7 and 14. The improvement of diagnostic approaches and methods for correcting the most severe degree of intestinal dysbacteriosis (the stage of decompensation) creates prerequisites for the future study of dysbiotic disorders of the intestinal tract in other animal species, considering the severity of its manifestation.