Bacteria Lactobacillus Plantarum Research Articles

Assessment of lactic acid bacteria application for the reduction of acrylamide formation in bread

Four isolated lactic acid bacteria LAB strains Lactobacillus brevis, Lactobacillus plantarum, Pediococcus pentoseus, and Pediococcus acidilactici were selected and used to inoculate sourdough in order to reduce acrylamide content. After fermentation for 16 h, all of the inoculated sourdoughs showed lower pH values compared to the spontaneous sourdough. This acidification was accompanied by a significant (p < 0.05) increase in the concentration of reducing sugars. The baked bread samples made with the tested LAB strains showed significantly reduced acrylamide content, in particular for the sample inoculated with P.acidilactici (5.64 μg/kg), compared to the bread sample prepared with baker's yeast (35.6 μg/kg). The resulting breads were also evaluated for several other quality parameters. The highest softness was registered for the breads obtained from the fermentation by P.acidilactici (2704 g). The different tested strains also influenced the color, the void fraction, and the cell density of the breads. The sensory evaluation indicated that the crust color, crumb aeration, as well as the salty and acidic tastes were not significantly affected by sourdough incorporation. However, breads made from LAB sourdoughs were more appreciated by the tasters. This study proved the suitability use of the selected P.acidilactici strain for industrial-scale bread production.

Cultivating a Relationship with Gut Bacteria

While the gut microbiome largely benefits host physiology, the impact of symbiosis on bacterial fitness hasnot been rigorously investigated. In this issue, Storelli etal. (2018) provide evidence that Drosophila actively cultivate a relationship with the growth-promoting bacterium Lactobacillus plantarum, delivering mutual benefits under nutrient-poor conditions.

Mutagenicity and Antimutagenic Activities of Lactic Acid Bacteria (LAB) Isolated from Fermented Durian (Tempoyak)

Mutagenic and antimutagenic activities of lactic acid bacteria (LAB) Lactobacillus plantarum isolated from the local fermented durian (tempoyak) was determined by Ames test (Salmonella/microsome mutagenicity assay). Our study also involved pre-incubation assay against Salmonella typhimurium TA 98 and TA 100 bacterial strain in the presence and absence of metabolic activator S9 system. It was found that the L. plantarum showed no mutagenic activity on both S. typhimurium strain TA 98 and TA 100 in the presence and absence of metabolic activator. Significant antimutagenic activity (p < 0.05) was observed in both cell-free supernatant and bacterial cell suspension of L. plantarum as compared to the mutagenicity induced by 2-Aminoanthracene in the presence of metabolic activator. Meanwhile, in the absence of metabolic activator, only the bacterial cells of L. plantarum showed antimutagenicity acitivity against Sodium Azide and 2-Nitrofluorene. In conclusion, L. plantarum could play a vital role as chemopreventive agent by binding to mutagens and suppressing mutagenesis. Thus, L. plantarum could be consider as a good candidate for functional food development as a supplement product to prevent development of colon cancer. DOI : http://dx.doi.org./10.17576/JSKM-2018-04

Vplyv prídavku Lactobacillus plantarum a Lactobacillus brevis na kvalitu fermentačného procesu siláží z trvalých trávnych porastov

The aim of the experiment was to determine the influence of the addition of Lactobacillus plantarum and Lactobacillus brevis on the quality of the fermentation process of silage from the permanent grassland after 12 months of storage in silage bags. In the phytomas of the permanent grassland the proportion of grass was 86% (with the prevalence of Arrhenatherum elatius), herbs 13% and leguminous 1%. The experiment consisted of two variants: variant C (control-without additive) and variant A with the addition of additive. In experimental variant A, biological additive consisting of Lactobacillus plantarum and Lactobacillus brevis 2*105 CFU (colony forming units)*g-1 was applied on wilted grass matter at a rate of 1 liter per ton. The silage matter was stored with a press in silo bags with a diameter of 2.7 m (first bag without additive - variant C and second bag with additive - variant A). After 12 months of storage, average samples of silages were taken to determine the parameters of fermentation process. Application of biological additive based on homofermentative and heterofermentative lactic acid bacteria (Lactobacillus plantarum and Lactobacillus brevis) influenced the quality of the silages from permanent grassland after 12 months of storage with statistically lower acetic and butyric acid content, alcohols, degree of proteolysis and lower pH value. The results confirmed, that the addition Lactobacillus plantarum and Lactobacillus brevis had positive influence on the quality of the fermentation process of silage from the permanent grassland.

Nutritional comparison of Spirulina sp powder by solid-state fermentation using Aspergillus sp (FNCL 6088) and Lactobacillus plantarum (FNCL 0127)

The Spirulina sp powder contains high levels of protein and Solid-State Fermentation (SSF) improved protein level. The aims of the study was to find the proximate contents in Spirulina sp’s powder fermentation. The experiments were conducted by SSF of Spirulina sp’s powder using fungi Aspergillus sp (FNCL 6088) and lactic acid bacteria Lactobacillus plantarum (FNCL 0127). SSF was carried out for 10 days at 35% moisture level. The protein contents of Spirulina sp’s powder fermented by L. plantarum were consistently lower (p < 0.05) about 43.28% than compare with the other one about 46.12% (SSF by Aspergillus sp) until the end of fermentation. The Spirulina sp fermented products contained the highest level of protein after 6 days.

EFFECT OF PROBIOTIC BACTERIA AND LIPOPOLISACCHARIDES ON EPITELIOCYTES TIGHT JUNCTIONS OF RAT JEJUNUM

Aim. The present study has been undertaken with the main objective the influence of probiotic bacteria Lactobacillus plantarum 8 РАЗ and Escherichia coli M17 and lipopolysaccharide on the ultrastructure of enterocytes tight junctions of mucous membranes of rat jejunum. Materials and methods. The study was carried out on E. coli lipopolysaccharide (Sigma-Aldrich, Germany) and probiotic bacteria L. plantarum 8PA3 and E. coli M17. Male Wistar rats were used. A comparative analysis of the ultrathin structure of enterocytes and tight junctions were carried out by successive incubation of rat jejunum with probiotic bacteria L. plantarum 8PA3 and E. coli Ml 7, with lipopolysaccharide and a complex of bacteria with LPS. Results. The effect of L. plantarum 8PA3 on the mucosa of rats jejunum on a number of characters was similar to E. coli Mil. It manifested by preservation of the intact structure of the intercellular space and tight junctions. At the same time, hollow spherical inclusions with fragments of bacteria surrounded by membranes detected in the cytoplasm of enterocytes testified to the possibility of penetration of probiotic bacteria through the mucous membrane of the jejunum by a transcellular pathway With simultaneous action on enterocytes of rats jejunum of probiotic bacteria and lipopolysaccharide complex no destructive changes in the structure of dense contacts were observed, however, in a significant number of cases, bacterial cells were found in the intercellular space next to the goblet cells. Conclusion. A similar effect of Gram-positive bacteria L. plantarum 8PA3 and Gram-negative bacteria E. coli Ml 7 and their complexes with lipopolysaccharide on the jejunum epitheliocytes was revealed. Morphological analysis showed that lipopolysaccharide might influence on parasel-lular transport by probiotic bacteria. In the absence of LPS, probiotic bacteria can possibly penetrate the mucosa of rats jejunum by a transcellular pathway.

The use of bacconcentrate Herobacterin in brine cheese technology

In the article a comparative analysis of the use of the bacterial preparation Herobacterin and the starter RSF-742 (Chr. Hansen, Denmark) in the technology of brine cheese was conducted. Herobacterin is a bacterial preparation created using bacteria Lactococcus lactis, Lactobacillus plantarum, Enterococcus faecium, Leuconostoc mesenteroides and Lactococcus garvieae, isolated from traditional Carpathian brine cheese brynza and identified using classical microbiological and modern molecular genetic methods (RAPD-PCR, RFLP-PCR, sequencing of the 16S rRNA gene). The results of investigations of organoleptic, physico-chemical, syneretical and microbiological parameters of cheese brynza with use of preparation Herobacterin are presented in comparison with the starter RSF-742, which includes cultures: Lactococcus lactis subsp. сremoris, Lactococcus lactis subsp. lactis, Streptococcus thermophilus, Lactobacillus helveticus. The use of Herobacterin has a positive effect on organoleptic, physico-chemical and microbiological parameters, all parameters complied with the requirements of DSTU 7065:2009. The level of survival of lactic acid bacteria in brynza during maturation and storage is high, which confirms the correctness of the selection of strains to preparation Herobakterin, which demonstrated good adaptability to the composition and properties of ewe's milk.

Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation

Interactions between microorganisms are key to their performance in food habitats. Improved understanding of these interactions supports rational improvement of food fermentations. This study aimed at identifying interactions between lactic acid bacteria and yeast during sourdough fermentation. Therefore, the lactic acid bacteria Lactobacillus plantarum and Lactobacillus sanfranciscensis were co-cultured with the yeast Saccharomyces cerevisiae in a newly developed medium, as well as in situ in a sourdough-like environment. L. sanfranciscensis was found to be stimulated by a secreted factor of S. cerevisiae in any tested in vitro situation, whereas L. plantarum and S. cerevisiae stimulated each other only in the presence of glucose, fructose and lactose as carbon source, but not with galactose, maltose, sucrose and starch. Moreover, it was demonstrated that L. sanfranciscensis is stimulated by CO2 and another yet to be identified factor produced by yeast in a sourdough-like environment. In conclusion, S. cerevisiae produces growth factors stimulatory to lactic bacteria. The nature and the efficacy of these growth factors depend on the target species and on the supplied carbon source.

Properties of crackers with buckwheat sourdough

Abstract Effects of additions of buckwheat flour and sourdough on the total phenols content, antioxidant activity, and sensory properties of crackers were examined. Different mixtures of wheat flour with addition of buckwheat flour and sourdough were used for the prepartion of crackers. Two types of lactic acid bacteria (Lactobacillus plantarum and Lactobacillus brevis) were used for the preparation of buckwheat sourdough. Properties of crackers made with addition of buckwheat flour and sourdough were analysed in comparison to control crackers made only with wheat flour. Significant increase of total phenols in comparison to wheat flour dough (0.73 mg gallic acid equivalent (GA)/g of dry basis (d.b.)) was accomplished by adding buckwheat flour (1.12 mg GA/g d.b.) and sourdough (1.77 and 1.79 mg GA/g d.b.) regardless of the type of lactic acid bacteries used. All samples showed the decrease in total phenol content during baking process. Crackers with sourdough had higher antioxidant activity (16.84 and 15.84 mmol Fe3+/g d.b.) compared to crackers made with addition of buckwheat flour (10.42 mmol Fe3+/g d.b.) and control sample (7.76 mmol Fe3+/g d.b.). The result of sensory analysis showed positive influence of sourdough on taste and texture of crackers and insignificant differences in odour and appearance of tested samples. Also, the chewiness of crackers made with the addition of buckwheat flour and sourdough was improved compared to control crackers made from wheat flour.

Screening of Lactic Acid Bacteria for Anti-Fusarium Activity and Optimization of Incubation Conditions

Anti-Fusarium activities of lactic acid bacteria (LAB) Lactobacillus plantarum 299V, L. plantarum NRRL-4496, and Lactobacillus rhamnosus VT1 were determined by a microdilution assay developed in this study against Fusarium graminearum 08/RG/BF/51. A cell-free Lactobacillus culture supernatant (CFLCS) of L. rhamnosus VT1 had the highest anti-Fusarium activity. Response surface methodology was used to optimize the incubation conditions for production of CFLCS. A Box-Behnken factorial design was used to investigate the effects of incubation time, shaking speed, and incubation temperature on the inhibition rate of CFLCS. A model equation was generated to predict the inhibition rate of CFLCS under various incubation conditions. A low probability value (0.0012) and associated F value of 25.10 suggested that the model was highly significant. A high R2 value (0.978) indicated a very satisfactory model performance. Response surface methodology analysis suggested that an incubation temperature at 34°C, a shaking speed at 170 rpm, and an incubation time of 55 h were the best combination for production of CFLCS from L. rhamnosus VT1. Under these incubation conditions, a 10% L. rhamnosus VT1 CFLCS solution was predicted to inhibit the growth of F. graminearum by 75.6% in vitro and inhibited 83.7% of the growth in the validation experiment. Thus, the CFLCS of L. rhamnosus VT1 was an effective anti-Fusarium mixture.

Degradation of Histamine by Lactobacillus plantarum Isolated from Miso Products

Histamine is a toxic chemical and is the causative agent of food poisoning. This foodborne toxin may be degraded by the oxidative deamination activity of certain microorganisms. In this study, we isolated four histamine-degrading Lactobacillus plantarum bacteria from miso products. Among them, L. plantarum D-103 exhibited 100% degradation of histamine in de Man Rogosa Sharpe (MRS) broth containing 50 ppm of histamine after 24 h of incubation at 30°C. The optimal growth, histamine oxidase, and histamine-degrading activity of L. plantarum D-103 were observed in histamine MRS broth at pH 7.0, 3% NaCl, and 30°C. It also exhibited tolerance to broad ranges of pH (4 to 10) and salt concentrations (0 to 12%) in histamine MRS broth. Therefore, the histamine-degrading L. plantarum D-103 might be used as an additive culture to prevent histamine accumulation in miso products during fermentation.

Characterization of a heat-tolerant Chlorella sp. GD mutant with enhanced photosynthetic CO2 fixation efficiency and its implication as lactic acid fermentation feedstock

BackgroundFermentative production of lactic acid from algae-based carbohydrates devoid of lignin has attracted great attention for its potential as a suitable alternative substrate compared to lignocellulosic biomass.ResultsA Chlorella sp. GD mutant with enhanced thermo-tolerance was obtained by mutagenesis using N-methyl-N′-nitro-N-nitrosoguanidine to overcome outdoor high-temperature inhibition and it was used as a feedstock for fermentative lactic acid production. The indoor experiments showed that biomass, reducing sugar content, photosynthetic O2 evolution rate, photosystem II activity (Fv/Fm and Fv′/Fm′), and chlorophyll content increased as temperature, light intensity, and CO2 concentration increased. The mutant showed similar DIC affinity and initial slope of photosynthetic light response curve (α) as that of the wild type but had higher dissolved inorganic carbon (DIC) utilization capacity and maximum photosynthesis rate (Pmax). Moreover, the PSII activity (Fv′/Fm′) in the mutant remained normal without acclimation process after being transferred to photobioreactor. This suggests that efficient utilization of incident high light and enhanced carbon fixation with its subsequent flux to carbohydrates accumulation in the mutant contributes to higher sugar and biomass productivity under enriched CO2 condition. The mutant was cultured outdoors in a photobioreactor with 6% CO2 aeration in hot summer season in southern Taiwan. The harvested biomass was subjected to separate hydrolysis and fermentation (SHF) for lactic acid production with carbohydrate concentration equivalent to 20 g/L glucose using the lactic acid-producing bacterium Lactobacillus plantarum 23. The conversion rate and yield of lactic acid were 80% and 0.43 g/g Chlorella biomass, respectively.ConclusionsThese results demonstrated that the thermo-tolerant Chlorella mutant with high photosynthetic efficiency and biomass productivity under hot outdoor condition is an efficient fermentative feedstock for large-scale lactic acid production.

Microbiological Colourants Removal from Sugar Beet Molasses Vinasse – The Effects of Process Parameters and Vinasse Dilution

Distilleries, in addition to ethanol, produced vinasse which is hazardous for the environment. Sugar beet molasses vinasse (BMV) is the most problematic waste from distilleries because of the coloured compounds contained therein. Traditional methods of the removal of the pollutant load from the waste do not allow simultaneous decolourization. The paper presents a microbiological method of coloured compounds removal from BMV. The conditions of the process (pH and temperature) and vinasse concentration were optimized. The bacteria Lactobacillus plantarum MiLAB393 applied showed the decolourization activity of 26% in medium consisted of 30% v/v of BMV at pH0=6.5 and 35.8°C.

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Defense systems in developing Artemia franciscana nauplii and their modulation by probiotic bacteria offer protection against a Vibrio anguillarum challenge

The alterations of immune responses of Artemia franciscana nauplii as a function of culture time and after a challenge with the pathogen Vibrio anguillarum were studied. The effect of the administration of the probiotic bacteria Bacillus subtilis, Lactobacillus plantarum and Lactococcus lactis either alone or in combination with the pathogen was evaluated. The activity of the antioxidant enzymes superoxide dismutase (SOD), Glutathione reductase (GRed), Glutathione transferase (GST) and Phenoloxidase (PO) presented a significant increase as a function of culture time, appeared elevated following probiotic administration and were depleted 48 h following the experimental challenge. Lipid peroxidation reached peak levels at 48 h of culture, when nauplii start feeding and returned to lower values at 144 h, remaining however significantly higher than control (P < 0.05). The three probiotics significantly reduced lipid peroxidation in comparison with the corresponding control, while challenge with the pathogen resulted in its threefold increase. Survival of nauplii remained high throughout culture and was either increased or remained at control levels following the administration of the probiotics. The challenge with the pathogen resulted in a significantly decreased survival of 15.3% for the positive control, while in the probiotic treated series survival values were not significantly different from the negative control (P > 0.05). Following a combined administration of each probiotic and the pathogen the activities of all enzymes tested were significantly lower (P < 0.001) than the negative control (no treatment), but higher than the positive control (challenge, no probiotic). Lipid peroxidation was significantly lower in the probiotic treated series in comparison to the positive control (P < 0.001). The results of the present study provide evidence that major alterations take place as a function of culture time of Artemia nauplii. In addition the pathogen induces an oxidative stress response. The probiotics B. subtilis, L. plantarum and L. lactis protect Artemia against a V. anguillarum challenge by enhancing its immune responses thus contributing to reduced oxidative damage and increased survival.

Probiotic bacteria (Lactobacillus plantarum) expressing specific double-stranded RNA and its potential for controlling shrimp viral and bacterial diseases

We engineered probiotic bacteria, Lactobacillus plantarum, to produce specific double-stranded (ds)RNA for viral inhibition in penaeid shrimp. When supplemented in feed, the developed strain should offer specific viral disease resistance and still remain other beneficial effects on shrimp health against other bacterial pathogens. The pWH1520 expression vector was constructed to encode hairpin RNA targeting shrimp yellow head virus (YHV) in L. plantarum. The quantity of YHV-specific dsRNA (dsYHV) was approximately 1.66 ± 0.25 ng from 7 × 1011 CFU of L. plantarum. Feeding shrimp with the probiotic expressing dsYHV (at 1011 CFU g−1 feed) for 5 days prior to YHV challenge provided shrimp partial protection against YHV. In vitro agar well diffusion analysis revealed that both wild-type and transformed L. plantarum inhibited growth of Vibrio parahaemolyticus, the shrimp pathogen responsible for acute hepatopancreatic necrosis disease (AHPND) and early mortality syndrome (EMS). When tested in shrimp by immersion method, both L. plantarum strains (at 107 CFUs ml−1 seawater) also provided shrimp protection against V. parahaemolyticus. In conclusion, this study suggested the potential of the dsRNA-expressed L. plantarum for promoting shrimp health against the pathogenic virus. In addition, engineering L. plantarum for dsRNA production did not alter the probiotic’s intrinsic antibacterial property, and therefore, the developed strain can be used to protect shrimp against the important bacterial pathogen, V. parahaemolyticus causing AHPND/EMS.

Characteristic of Fermented Whey Beverage with Addition of Tomato Juice (Lycopersicum esculentum)

Whey is the liquid resulting from the coagulation of milk from cheese manufacture. The availability of lactose in whey and presence of other essential nutrients for the growth of microorganisms makes it one of the potential substrate for the production of different bio-products through fermentation process. Lactic acid production through fermentation from lactic acid bacteria could be an alternative processing route for whey lactose utilization. However, a problem with such approaches is the low total solids content. Sucrose and tomato juice added to increases the total solids content. The aim of this work was to study the characteristic of fermented whey beverage with different tomato juice concentration (5, 10, 15%) using probiotic bacteria Lactobacillus acidophilus and Lactobacillus plantarum. Lactic acid content, pH, antioxidant activity, and sensory properties of fermented whey beverage samples were examined after 18hours fermentation. Fermented whey beverage with 5% tomato juice obtained the highest scores for color, aroma, flavor, texture and overall attributes. The lactic acid content and pH of fermented whey beverage ranged from 0.326 to 0.437% and from 4.13 to 4.64, respectively. The highest antioxidant activity (9.073%) was found in sample with 15% tomato juice concentration. The best formulation is the sample with 5% of tomato juice concentration.

Colonization by non-pathogenic bacteria alters mRNA expression of cytochromes P450 in originally germ-free mice.

Gut microbiota provides a wide range of beneficial function for the host and has an immense effect on the host's health state. It has also been shown that gut microbiome is often involved in the biotransformation of xenobiotics; however, the molecular mechanisms of the interaction between the gut bacteria and the metabolism of drugs by the host are still unclear. To investigate the effect of microbial colonization on messenger RNA (mRNA) expression of liver cytochromes P450 (CYPs), the main drug-metabolizing enzymes, we used germ-free (GF) mice, lacking the intestinal flora and mice monocolonized by non-pathogenic bacteria Lactobacillus plantarum NIZO2877 or probiotic bacteria Escherichia coli Nissle 1917 compared to specific pathogen-free (SPF) mice. Our results show that the mRNA expression of Cyp1a2 and Cyp2e1 was significantly increased, while the expression of Cyp3a11 mRNA was decreased under GF conditions compared to the SPF mice. The both bacteria L. plantarum NIZO2877 and E. coli Nissle 1917 given to the GF mice decreased the level of Cyp1a2 mRNA and normalized it to the control level. On the other hand, the colonization by these bacteria had no effect on the expression of Cyp3a11 mRNA in the liver of the GF mice (which remained decreased). Surprisingly, monocolonization with chosen bacterial strains has shown a different effect on the expression of Cyp2e1 mRNA in GF mice. Increased level of Cyp2e1 expression observed in the GF mice was found also in mice colonized by L. plantarum NIZO2877; however, the colonization with probiotic E. coli Nissle 1917 caused a decrease in Cyp2e1 expression and partially restored the SPF mice conditions.

EFFECT OF FERMENTATION TIME, MOISTURE CONTENT, AND TEMPERATURE ON SORBITOL PRODUCTION VIA SOLID STATE FERMENTATION PROCESS

Malaysia is the largest country that has produced many types of waste. One of it is Meranti wood sawdust. These wastes result in a significant environmental problem if not dispose it in the proper manner. The main objective of this article is to produce the high yield of sorbitol by solid state fermentation (SSF) process from pretreated Meranti wood sawdust using bacterium Lactobacillus plantarum (BAA 793; NCIMB 8826). One factorat a time (OFAT) was studied for further process using solid state fermentation (SSF) process and investigated the effect of relevant parameters (fermentation time, range: 2 hours to 14 hours, moisture content, range: 40% to 90%, temperature, range: 25 oC to 45 oC) to the solid-state fermentation (SSF) process in producing high yield of sorbitol. The highest product yield was obtained at 50% moisture content, at 10 hours of fermentation time and 35 oC of incubation temperature where the concentration of sorbitol was 25.68 g/L respectively. This study also showed that the solid state fermentation (SSF) process will produce the high yield of sorbitol production compared to the submerged fermentation and could serve as a-low cost substrate for bioproducts production especially sorbitol

A rapid NMR-based method for discrimination of strain-specific cell wall teichoic acid structures reveals a third backbone type in Lactobacillus plantarum.

The lactic acid bacterium Lactobacillus plantarum is capable of producing strain-specific structures of cell wall teichoic acid (WTA), an anionic polysaccharide found in the Gram-positive bacterial cell wall. In this study, we established a rapid, NMR-based procedure to discriminate WTA structures in this species, and applied it to 94 strains of L. plantarum. Six previously reported glycerol- and ribitol-containing WTA subtypes were successfully identified from 78 strains, suggesting that these were the dominant structures. However, the level of structural variety differed markedly among bacterial sources, possibly reflecting differences in strain-level microbial diversity. WTAs from eight strains were not identified based on NMR spectra and were classified into three groups. Structural analysis of a partial degradation product of an unidentified WTA produced by strain TUA 1496L revealed that the WTA was 1-O-β-d-glucosylglycerol. Two-dimensional NMR analysis of the polymer structure showed phosphodiester bonds between C-3 and C-6 of the glycerol and glucose residues, suggesting a polymer structure of 3,6΄-linked poly(1-O-β-d-glucosyl-sn-glycerol phosphate). This is the third WTA backbone structure in L. plantarum, following 3,6΄-linked poly(1-O-α-d-glucosyl-sn-glycerol phosphate) and 1,5-linked poly(ribitol phosphate).